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Shortbread korzhiki with jam – recipe for popular Soviet cookies

Shortbread korzhiki with jam – recipe for popular Soviet cookies

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Very crumbly, tender, fluffy taste these korzhiki with jam. They originate from the Soviet era and were loved by children and adults at that time. Here I show you how you can easily make the cookies at home. You can find a detailed recipe for the shortbread korzhiki with jam with exact quantities and step-by-step instructions here at the very bottom.

Popular shortbread from the Soviet era

The shortbread korzhiki with jam were very popular in the Soviet Union. They were sold in school canteens, delicatessens and supermarkets. Especially children loved the cookies and often got them at school for their pocket money.

Korzhiki from shortbread with jam

Which cookie cutter do I use?

Korzhiki are usually larger than ordinary cookies. About Ø 8 – 9 cm cookie cutters fit best for them. The classic shortbread korzhiki with jam in the Soviet Union were either round with a wavy edge or in the shape of a larger flower. I used an approximately Ø 7 cm pancake mold to cut out the korzhiki, which I also use to make the korzinochki. By the way, you can order larger flower cookie cutters for this online. Of course, you can also use an ordinary small cookie cutter for the korzhiki.

How to serve and store shortbread korzhiki with jam?

The korzhiki with jam can be eaten easily between meals. They taste heavenly delicious with a glass of (plant) milk. They are also delicious with coffee or tea as an after-dinner dessert. You can also make them for a child’s birthday party. Store the Soviet shortbread cookies with jam in an airtight container in a cool place. You can store them up to about two weeks.

How to make Soviet shortbread korzhiki with jam

These shortbread korzhiki with jam are

  • tender,
  • fluffy,
  • crumbly,
  • fine,
  • heavenly delicious,
  • easy and quick to make with common ingredients,
  • ideal for snacking in between or for dessert with coffee, tea, milk,
  • popular cookies from the Soviet era.

Recipe for Soviet shortbread korzhiki with jam

The recipe for these sweet korzhiki is very simple, so you can whip them up on the dining table in no time. All you have to do is knead the shortbread, cut out cookies from it, drizzle some jam on them and put the cookies with jam in the oven. Here you can get a rough idea of how the making goes, and what you need for the recipe. You can find the exact quantities and step-by-step instructions on how to make the shortbread korzhiki with jam yourself here below in the box recipe.

You need

  • room-warm butter,
  • egg,
  • powdered sugar,
  • flour,
  • baking powder,
  • vanilla
  • and of course solid jam – I had homemade raspberry-twig jam.

How to make shortbread korzhiki with jam: here’s how to do it (Check out the detailed recipe at the bottom.)

  1. First, beat butter, powdered sugar and vanilla until fluffy, then add egg and beat briefly until homogeneous. Now add flour mixed with baking powder and knead it briefly and quickly to a soft dough.
  2. Roll out the dough on a floured work surface and cut out larger cookies, which you distribute on the baking tray. Now squirt some jam in the center of each cookie and bake the korzhiki at 200 °C for about 12 minutes. Done!

Soviet shortbread cookies

How to make shortbread korzhiki with jam: tips and tricks

  • The amount of flour given in the recipe may vary. Therefore, add the flour mixed with baking powder to the butter mixture in batches until the dough has the right consistency. It should be very soft, not sticky and in no case too firm.
  • When adding flour to the butter mixture, first use a dough scraper for mixing and only at the end knead the dough with your hands. In no case knead the dough too long, but only briefly until a homogeneous consistency. Otherwise, the butter would melt from the heat of your hands, so you would need more and more flour while kneading. This would make your cookies taste dry after baking instead of crumbly and fluffy.
  • You can use any solid jam for the recipe. I made the cookies with the homemade raspberry plum jam.

Did you make the shortbread korzhiki with jam using this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and tasted the Soviet cookies.

Got an appetite for more sweet Soviet-era cookies? Try:

Shortbread korzhiki with jam – recipe for popular Soviet cookies

Shortbread korzhiki with jam

Very crumbly, tender, fluffy taste the korzhiki with jam. They date back to the Soviet era and were loved by children and adults at that time. According to this recipe, you can easily make the shortbread korzhiki with jam at home.
Prep Time 30 mins
Cook Time 12 mins
Course Dessert
Cuisine Russian, Soviet
Servings 20 cookies

Equipment

  • approx. Ø 7 cm large wavy cookie cutter

Ingredients
  

  • approx. 100 g jam (solid)
  • 150 g butter (room-warm)
  • 90 g powdered sugar
  • 1 egg
  • approx. 300 g flour
  • 3 g baking powder
  • vanilla
  • 1 pinch of salt
  • flour for the work surface

Instructions
 

  • Beat soft butter, powdered sugar, vanilla and salt for about 5 minutes until fluffy light mass.
  • Add egg and beat until homogeneous.
  • Mix flour with baking powder, add it in batches to the butter mixture and knead just briefly to form a soft dough.
  • Dust the work surface with flour and roll out the dough to a thickness of about 0.5 - 0.7 cm.
  • Using a wavy cookie cutter, cut out larger cookies from the dough and spread them a little apart on a baking sheet lined with parchment paper.
  • Put about 0.5 - 1 tsp of jam in the center of each cookie.
  • Bake the shortbread korzhiki with jam in a preheated oven at 200 °C top and bottom heat for about 12 minutes.

Notes

  • The amount of flour given may vary. Add the flour mixed with baking powder to the butter mixture in batches until the dough has the right consistency. It should be very soft, not sticky and in any case not too firm.
  • When adding flour to the butter mixture, first use a dough scraper for mixing and only at the end knead the dough with your hands. In no case knead the dough too long, but only briefly until a homogeneous consistency. Otherwise, the butter would melt from the heat of your hands, so you would need more and more flour while kneading. As a result, the cookies would not taste crumbly and fluffy after baking, but dry.
  • Note the detailed tips and tricks for making the shortbread korzhiki with jam at the top of the post.
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