Jam Cookies

About Jam Cookies

Ingredients

• Jam of any flavour of your choice as required
• Softened butter 1¼ cups
• Powdered sugar 1 cup
• Eggs 2
• Refined flour (maida) 3 cups + for dusting
• Baking powder 1 tsp
• Nutmeg powder ¼ tsp
• Clove powder ¼ tsp
• Salt ½ tsp
• Powdered almonds 1 cup
• Icing sugar to dust

How to Make Jam Cookies (Stepwise Photos)

Method

1. Take butter in a mixing bowl, add powdered sugar and mix with a wooden spoon till well mixed.
2. Add eggs, one at a time, and beat with an electric beater till the mixture is creamy and fluffy.
3. Mix refined flour and baking powder together in another bowl and then add it to the butter-sugar mixture. Add nutmeg powder, clove powder and salt and mix everything well to make a dough.
4. Add almond powder and mix well. Keep the mixture in the refrigerator for 1 hour so that it sets.
5. Preheat oven to 180º C. Line a baking tray with butter paper
6. Dust a little flour on your worktop, keep the dough over it and roll it as thinly as possible. If the dough sticks to the rolling pin, dust a little flour over the rolled out sheet and continue to roll till you get the desired thinness.
7. Keep a heart shaped cookie cutter over the sheet and cut out 8 heart shaped cookies. Now keep a smaller heart shaped cookie cutter in the centre of 4 cookies and cut. Remove the extra dough around the hearts.
8. Keep all the cookie hearts on the prepared baking tray, keep the tray in the preheated oven and bake for 10-15 minutes.
9. Bring the tray out of the oven and spread out the cookie hearts on the work top.
10. Smoothen the jam and spread 1 tbsp of it over each full heart. Take icing sugar in a sieve and dust it over the cut out hearts. Keep each cut out heart over a full heart and press gently.
11. Take some jam in an icing syringe bottle and fill up the cut out centres with more jam.
12. Arrange them on a serving plate and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps