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.
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.