Shortcrust "Kurabie" cookies

Ingredients

Cookies

200 grams (7.05 ounces) butter 82.5%

95 grams (3.35 ounces) powdered sugar

5 grams (0.18 ounces) vanilla sugar

75 grams (2.64 ounces) egg whites

Pinch of salt

300 grams (10.58 ounces) flour

strawberry jam, as needed

Additionally

leaf gelatin, as needed

Instructions

Step 1

1. Preheat your oven to 356°F (180°C).

Step 2

2. Whip the room temperature butter until it turns white and fluffy. Using an electric mixer will make this step quicker and more efficient.

Step 3

3. Add the powdered sugar, vanilla sugar, and a pinch of salt to the butter. Continue whipping until the mixture is fluffy.

Step 4

4. Add the room temperature egg whites and whip again until well-combined. Ensure the mixture is well-whipped for a better texture.

Step 5

5. Gradually mix in the flour. The dough should be quite thick. If the dough is too sticky, add a bit more flour until it reaches the right consistency.

Step 6

6. Prepare a pastry bag with an 'Open star' nozzle. For easier handling, put the dough into another pastry bag first, then insert this bag into the one with the nozzle.

Step 7

7. Pipe the cookies onto a baking sheet lined with a Teflon mat or baking paper, spacing them apart.

Step 8

8. Make an indentation in the middle of each cookie using a finger moistened with water. Make deep holes to prevent the jam from spilling out during baking.

Step 9

9. Fill the indentations with strawberry jam, but not to the top. The jam acts as a weight here.

Step 10

10. Bake the cookies in the preheated oven for about 15 minutes, or until they are golden brown to your liking.

Step 11

11. While the cookies are baking, prepare the gelatin for the centers. Soak the leaf gelatin in water (approximately 2 grams or 0.07 ounces per 1 tablespoon of jam) for a few minutes. Squeeze out excess water and dissolve the gelatin in the microwave.

Step 12

12. Warm up the jam slightly and mix it with the dissolved gelatin. Transfer the mixture to a cornet (piping bag).

Step 13

13. Once the cookies are out of the oven and still hot, decorate the centers with the gelatin-jam mixture. Let them cool completely. Allowing the centers to set properly will give the cookies a more polished appearance.

Step 14

14. Once the centers have set, transfer the cookies to a beautiful plate and enjoy!

Servings

Imagine this: a cozy Sunday afternoon, the sun casting a golden glow 🌞. You've got a tray of these irresistible strawberry jam cookies, fresh out of the oven. 🍓🥰 Perfect for savoring with a steaming cup of tea or coffee. ☕️ Whether you’re curling up with a good book 📚, sharing them with friends at a weekend brunch, or even packing a few for a picnic 🍃, these cookies add a touch of homemade charm to any setting. Feeling fancy? Plate them on fine china, sprinkle a dash of powdered sugar on top, and they transform into a gourmet delight, fit for high tea. 🥂 Don't forget to pair them with a dollop of whipped cream or a side of fresh strawberries for an extra touch of luxury!

Equipment

Mixing Bowls

Use multiple sizes to keep ingredients separate and aligned.

Hand Mixer or Stand Mixer

An essential tool for whipping the butter and sugar to the right consistency.

Pastry Bags

Double bagging with an "Open Star" nozzle helps create the perfect shape.

Baking Sheet

Line it with a teflon mat or baking paper to avoid sticking.

Microwave

Handy for dissolving gelatin.

Variations

To make **gluten-free** strawberry jam cookies, simply substitute the flour with your favorite gluten-free baking mix. Ensure it's a 1-to-1 replacement to keep the texture just right. 🌾❌ For a **vegan** version, replace the butter with a high-quality vegan butter, and use aquafaba (chickpea water) instead of egg whites. This swap will give you that fluffiness without compromising on flavor. 🥥🌱 With these tweaks, everyone can enjoy the same deliciousness!

Faq

Why do my cookies spread too much?
Ensure your butter is at the right consistency; room temperature but not too soft, and chill the dough if necessary before baking.
How do I know when the cookies are done?
The edges should be slightly golden, while the centers remain soft, which usually takes around 15 minutes in the preheated oven.
Can I substitute the strawberry jam?
Yes, you can use any fruit jam you prefer such as raspberry, apricot, or even a citrus marmalade for a twist!
How do I prevent the jam from leaking out?
Make deep holes in the cookie base and don’t overfill to avoid overflow during baking.
What if I don't have an "Open Star" nozzle for piping?
You can use a round nozzle, but the texture might slightly differ. An "Open Star" nozzle helps create a more defined pattern.
Can I make these cookies ahead of time?
Yes, you can. Store them in an airtight container for up to a week, or freeze them for longer storage.