Jam cookies

[It turns out fragrant, crumbly, wonderful cookies. We can say - a little sweet. If you have a sweet tooth, you can beat the eggs with sugar. But it seems to me that it (the cookie) is already divine. Deliciously delicious. I highly recommend it.]

Jam cookies

Category: Bakery products

Ingredients
liquid jam with or without berries, preferably sour	1 glass 250 ml
eggs (+ 2-4 tablespoons sugar for a sweet tooth)	2 pcs.
margarine or sl. oil, or refined vegetable oil	150-200 g
soda (depending on the acidity of the jam)	0.5 - 1 tsp spoons
rye flour or you can add bran to wheat flour	3 tbsp. (400 g)
vanilla sugar	2 tbsp. l.
cocoa (optional)	2 tbsp. l.
Nuts - (optional) (I wish both)	50-70 g
You can add to the dough:
Lemon zest	1 tsp
Honey	1 tbsp. l.
Cinnamon	0.5 tsp

Cooking method

• Beat eggs, add melted margarine and beat again, add jam, add flour and soda so that the dough is soft, stir in the nuts last. Let the dough rest for half an hour. Then roll it out on the table with a rolling pin into a layer 0.5-0.7 cm thick, cut out with cookie cutters and bake at 200 degrees.
• My comments: I took lyrics. oil 150 gr. I had strawberry jam.
• I took a full teaspoon of soda, because the taste of the jam was sour. I beat the eggs to a good foam with vanilla sugar, did not add ordinary sugar - and regretted it, since the cookies turned out to be not sweet at all, I had to roll them hot in powdered sugar. The dough is sticky. Do not overdo it with flour. The dough was sticky at first, and after it had stood for half an hour, I formed a ball and rolled it out on a table very slightly dusty with flour with a slightly dusty rolling pin, and it did not stick anymore.
• Baked at a given temperature for 13 minutes.
• Remove the finished cookies immediately and cool on a wire rack.
• 
• The taste is absolutely amazing, no one in the family understood that these are wonderful cookies - made from rye flour!
• You can also melt the chocolate and pour it on top !!!

Note

Another way to dispose of jam.

A source: 🔗

Author's words: It turns out fragrant, crumbly, wonderful cookies. We can say - a little sweet. If you have a sweet tooth, you can beat the eggs with sugar. But it seems to me that it (the cookie) is already divine. Deliciously delicious. I highly recommend it.

Gash! Mom just called, grit, a jar of jam is sugared, look at your forum, maybe there is a recipe where to put it, I climbed, and here you are! will the candied go? please mommy?

It will go, Tanyusha, only if it is very thick, then dilute it with milk

[Gasha]

Gasha
Galyun, class 🔗!!! Don't they taste like gingerbread? I once baked something similar, mine said: "It's not a fig not cookies ... gingerbread ento 🔗!"
Galyun, what kind of "smiling" mold you have? Or did you paint smiles with pens?

Innul, since I added only vanilla sugar, then it smells like gingerbread.Of course, if you add gingerbread spices, you can get gingerbread if the client wishes

I have such molds ... On the stars and flowers there is a circle in the center, so it is imprinted

Thanks for the cookie recipe !!! I just baked it, only I had a story with him. I began to make everything according to the recipe, the jam was plum, that is, the syrup was thick from it, but very sweet. But there was not enough flour (((((. And to go to the store on the street) a blizzard see, I smeared the top with more syrup and it turned out something like a pie or cookies with jam. But delicious !!!!

If you replace a chicken egg with a llyanny one, then lean cookies will come out.

Olesya, flaxseed, perhaps?

)) 1 tbsp. l. ground flaxseed poured 3 tbsp. l. I left water overnight, got a flaxseed egg.
I replace 1 chicken egg (55 g) in recipes with a flaxseed egg
Gasha and how much vegetable oil is needed 150 or 200 ml?

Olesya, this "fork" depends on the density of the jam and the moisture content of the flour. Density of shortcrust pastry

another wonderful attachment of jam

another wonderful attachment of jam

and I have jam "like shoe polish"

Hurrah! I add jam. and rye flour.

A "treasure" was found at home. The year the treasure was buried, as well as what fruit-berry it was made of, is unknown. But not sugared and not fermented. The first thing that came to hand looks like either sea buckthorn or syrup from some candied fruit - liquid, aromatic, sweet. I had to climb into the bread-baking bookmarks

He baked twice.
The dough surprised me. During the "rest", it changes its structure a lot - it becomes a good sticky baked from a liquid cupcake. Since the thickness of the jam and the moisture content of the flour vary, it is important to capture the thickness of the dough. The first time I did it. The second (the jam was the same, but the flour was different), I had to dust the "rested" dough a little. Also, if the dough is thin, the "rested" dough can be refrigerated to facilitate shaping.
The first time, out of curiosity, I divided the dough into three parts. I added orange zest to one (I always keep crushed zest in the freezer in case of a sudden need), to the second cocoa, to the third cinnamon. All three are delicious. The second time I made such a "perfume" for perfume
- 1 heaped tablespoon of orange peel
- 1 teaspoon of cocoa (as much as possible)
- 0.5 teaspoon dry ground ginger
- 0.5 teaspoon cinnamon
- on the tip of a spoonful of nutmeg.
Also fragrant.
It seemed to me that if you cool the cookies and put them in a bag, then on the second day they become tastier.
Stored for several days perfectly.
On the whole - a recipe amazing in its simplicity and effect. Thank you!

I added everything that was at home to the cookies: cinnamon, nutmeg, zest, nuts, cocoa.
Something even looks like gingerbread

Thank you! An interesting recipe