How To make Jelly Cookies
4 c All-purpose flour
1 c Butter; (2 sticks)
2 Eggs
1/2 c Granulated sugar
2 1/2 c Jelly (about) such as
-seedless red Raspberry; see note Powdered sugar Recipe by: St. Louis Post-Dispatch 12/2/96 Combine flour, butter, eggs and sugar; beat until well mixed. Cover and refrigerate overnight. Preheat oven to 350 degrees. Roll out chilled dough on lightly floured surface until about 1/4-inch thick. Cut with a round cookie cutter; transfer cookies to an ungreased cookie sheet. Bake for 10 to 12 minutes, until very lightly browned. Let cool on wire rack. When cool, spread jelly between 2 cookies to make a sandwich. Coat each cookie in powdered sugar. Cookies taste better after a few days because the jelly absorbs into the cookie and makes them softer. Tester's note: Pretty sandwich cookie. This recipe tastes best with a slightly tart jelly. Karen Travis, Hollenbeck Middle School. "This cookie recipe is a family heirloom from my grandmother on my dad's side of the family. She came to St. Louis from Dusseldorf, Germany," says Karen Travis. "It is now a favorite at my house." -----
How To make Jelly Cookies's Videos
You will never buy cookies again! Easy & yummy butter cookies with jam.
Super easy and delicious, light, crumbly and slightly crunchy homemade butter cookies with jam ready in no time. Just whisk all the ingredients together and add jam. Perfect treat with a cup of tea or coffee.
Once you try these you will never want to buy biscuits again!
RECIPE: (makes 25 cookies)
120g room temperature unsalted butter
60g icing sugar
1 egg
200g flour
1 tsp baking powder
Vanilla flavouring
Pinch of salt
2 tbsp raspberry jam
Enjoy!
Peanut Butter and Jelly Thumbprint Cookies
This flourless peanut butter and jelly thumbprint cookies recipe is super easy to make, just one bowl and six ingredients! These PB&J cookies melt in your mouth and have a rich peanut flavor.
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✅ INGREDIENTS:
• 1 cup peanut butter creamy, or peanut butter spread
• 1/2 cup granulated sugar plus more for rolling
• 1/2 cup light brown sugar packed
• 1 large egg
• 1/4 teaspoon kosher salt
• 1/2 teaspoon pure vanilla extract
• 1/3 cup seedless strawberry jam
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Peanut Butter & Jelly Cookies | The Cooking Show
Inspired by simple ingredients in her kitchen cupboard, Farideh is at home making cookies stuffed with crunchy peanut butter and strawberry jelly. Farideh rolls out and freezes balls of peanut butter and places them on portions of cookie dough, then tops them off with a scoop of jelly. Whether eaten hot from the oven or cooled, these cookies are the next evolution of the classic PBJ sandwich.
Check out the recipe here:
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Italian Sandwich Cookies/Jelly Cookies Made Easy! Butter Cookie+Raspberry Jam+Chocolate+Sprinkles
WOW and YUM! One of my all-time favorite cookies! Ever! They had these Italian/Jelly Cookies at my local bakery growing up and I have loved them ever since I was a child. I had no idea how to make them until now, and, you know what? It wasn’t that hard! If I can do this, you can too.
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Italian Cookies with Jam/ Pizzicati Cookies Recipe
This cookie melts in your mouth, with jam of your choice. Perfect for tea, coffee or any time.
Recipe:
• 3 sticks unsalted butter ( softened)
• 8 oz cream cheese ( softened)
• 1 cup sugar
• 1/4 tsp salt
• 2 eggs
• 1 tbsp baking powder
• lemon zest from the whole lemon
• lemon juice from the half lemon
• 5 flat cups all purpose flour, less or more, as needed
Knead the dough until it’s soft and not sticky
Wrap the dough in a plastic wrap and refrigerate for 20-30 minutes
Place the dough on a lightly floured surface and roll until the dough is approximately ⅛ thick. With a cookie cutter cut squares about 3”x3”, or you can cutout circles, using a tea cup
Place half a teaspoon of jam in the center of each square or circle
Bring the sides of the dough together as if to close square or circle, and pinch the ends gently but firmly together to secure them.
Place the cookies on a baking sheet covered with parchment paper. Bake them on 375f for about 17-20 minutes, depending on your oven.
Cookie should be very light brown
You make about 60 pieces cookie
Once completely cooled, sprinkle them with powdered sugar before serving.
Store the baked cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days. Longer they stay, more delicious they are ????
You can definitely freeze them in a ziplock bag up to two months
Enjoy ☺️
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Easy Homemade Cheesecake recipe
ingredients:
【 195 Large nozzle 】
Butter 120gm
sugar powder 60gm
1 egg
all purpose flour 200gm
a pinch of salt
vanilla essence 1tsp
1/4 tsp baking powder ( optional)
Strawberry crush 4-5 tbsp
BAKE IN PREHEATED OVEN AT 190℃
FOR 12-15 MINUTES.
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Chocolate Sponge Cake :-
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ingredients:- (6 pan size)
eggs white 3no
1/2 tsp vinegar (or lemon juice)
75gm sugar (6 table spoon)
egg yolks 3no
vanilla 1tsp
all purpose flour 75gm (2/3cup)
cocoa powder 20gm (1/4cup)
baking Powder 1tsp
vegetables oil 30ml (2 table spoon)
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Homemade strawberry crush.
500gm fresh strawberry
~¼ Cup Lemon Juice
sugar syrup:
1 Cup Sugar
1½ Cup Water
Pinch of Salt
instructions:::----
Wash strawberries very nicely in tap water.
Cut the green head part and chop roughly. You can use food processor for this.
In a pan, add 1½ Cup water, add basil leaves and once the water starts to boil, add sugar.
Let it boil, till one thread consistency.
To check the thread formation, coat syrup on a spoon, then carefully after a few seconds, take some between the thumb and index finger and press and pull apart. It should form a single thread.
Keep strawberry ready and immediately add in boiling syrup.
Add lemon juice and ¼ tsp salt.
Mix well and let the mixture cook, till strawberries are mushy
and
Cook for another 4-5 minutes.If you want a smooth crush, you can blend it.
Once it completely cools, transfer to clean completely dry sun dried/sterilized.
Refrigerate and use as required.
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