Spiced cookies with plum jam
Ingredients
Instructions
Blend the butter with sugar for a few minutes at high speed until the butter is fluffy and light in color.
Pour gingerbread spice into the bowl and mix briefly.
Add flour in portions to the butter mixture, mixing briefly at low speed - the dough will be quite thick at the end.
Place the bowl with the dough in the refrigerator for about an hour.
Preheat the oven to 180 degrees Celsius - top/bottom heat mode.
From the chilled dough, scoop portions with a teaspoon and roll into balls the size of a medium walnut - I got 27 cookies in total.
Arrange the cookies on a large baking sheet lined with parchment paper - leave space between the cookies, as they will spread a bit during baking.
Gently flatten each ball with your hand. Use the handle of a large spoon or, for example, a meat mallet to make small indentations in the balls.
If the dough breaks during this process, gently stick it back together.
Fill the indentations with some fruit preserves - I transferred them to a piping bag and squeezed them through it - this way the preserves went exactly where they were supposed to ;)
Place the baking sheet with cookies in the preheated oven and bake for about 15 minutes.
Remove the baked cookies from the oven - when hot, they are still very soft, so do not remove them from the baking sheet immediately, but let them cool down. If the cookies stuck together during baking, gently cut them apart with a knife while they are hot.
A glass has a capacity of 250 ml.
See the notes below the recipe for possible substitutions or tips.
The recipe video is in Polish, but you can watch it to see the step-by-step process.
