Rich Butter Jammed Filled CookiesAnother recipe from Betty Saw's Cookies by Marshall Cavendish Cuisine mini cookbooks collection! I tried this one out and was so satisfied with the results. My sis's frens just couldn't stop munching on them when they came to the house for tea! The cookies are really buttery and taste extra good with the jam in the center!
Butter-Jammed Cookies
Ingredients:
270 g All-purpose/ Plain flour
1 tsp baking powder
240g Butter
90g Icing Sugar
2 tsp Vanilla Essence
30 g sesame seeds (roasted)
Strawberry Jam or any other flavour Jam
1 tsp baking powder
240g Butter
90g Icing Sugar
2 tsp Vanilla Essence
30 g sesame seeds (roasted)
Strawberry Jam or any other flavour Jam
Method:
Line baking trays with non stick baking paper. Sift together flour and baking powder. Mix butter, icing sugar, vanilla essence and sifted dry ingredients in an electric mixer. Beat on lowest speed for 10 seconds. Increase speed to medium and beat for 15 minutes until mixture is smooth and light.
Spoon mixture into a cookie press or an icing pipe fitted with a large star nozzle. Pipe 2.5-cm (1 inch) diameter circles onto prepared trays, starting from the centre and leaving a 0.5cm (1/4 inch) hollow in the centre. Fill each hollow with 1/4 tsp jam.
Bake in preheated oven 175 Degrees Celsius (345 Degrees Farenhiet) oven for 12-15 minutes or until light golden. Leave, cookies on trays for 2 minutes before transferring them to wire racks and cool.
*Tip*: This recipe can do without the Sesame seeds. I prefer the cookies to be a lil bit crunchier and more golden brown so I used around 180 - 190 Degrees celsius for around 20 minutes. Trial and error would be the best to bake cookies. Baking trays can be lightly greased with butter instead of baking papers.
