How to Make Perfect Jam Filled Cookies: Tips and Tricks from a Pro Baker
Okay, here is my sharing about how I made jam-filled cookies today.
Today, I tried to make some jam-filled cookies. I love cookies, especially those with a sweet surprise inside. So, I rolled up my sleeves and got to work.
Get Everything Ready
First things first, I had to gather all my stuff. I got out my flour, sugar, eggs, and, most importantly, the butter. It is a key ingredient in these cookies. And I grabbed my favorite strawberry jam from the fridge. I like to use the thicker kind, so it doesn’t just run everywhere when I bake them.
Mix the Dough
Next, I started mixing the dough. I creamed together the butter and sugar until it was all light and fluffy. Using cold butter is really important. It helps the cookies hold their shape and gives them that crumbly texture that I love. I learned that the hard way a long time ago when I used warm butter, and the cookies just spread out all over the place. What a mess! Then, I mixed in the eggs and some vanilla extract. I also slowly added the flour, mixing until just combined. I am always careful not to overmix, or the cookies will be tough.
Shape and Fill
After the dough was ready, I chilled it in the fridge for about 30 minutes. This step also helps keep the cookies from spreading too much. Then, I rolled out the dough and used my favorite cookie cutters to make fun shapes. I placed half of the cookies on a baking sheet and made little wells in the center. I spooned a bit of my thick strawberry jam into each well, making sure not to overfill them. I put the other half of the cookies on top and pressed the edges together to seal them.
Bake Them
I preheated my oven to 350°F (175°C) and popped the cookies in. They baked for about 12-15 minutes until they were golden brown around the edges. The smell of cookies baking in the oven is one of the best smells in the world. You know that?
Cool and Enjoy
When they were done, I let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. It is tough to wait, but it is important to let them cool, so they do not fall apart. I also noticed that my thick jam did not run all over. That’s why the runny jam is not suitable for this kind of cookie.
- Mix butter and sugar
- Add eggs and flour
- Chill dough
- Cut and fill cookies
- Bake
- Cool
Finally, the moment of truth! I tried one of the cookies, and it was delicious. The cookie was buttery and crumbly, and the jam was sweet and gooey. It was a perfect combination. I shared the rest with my family, and they loved them too. I felt a real sense of accomplishment.
Original article by the Author:Aminah,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/how-to-make-perfect-jam-filled-cookies-tips-and-tricks-from-a-pro-baker/
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