Rasberry Jam Cookies - Pepas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is an original recipe from Maru Botana, an excellent Argentinian chef, with my personal touch. My touch is indicated with (*) in case you want to stick to the original They last nothing, and go great with tea, coffee, milk, mate. Try making it in a food processor. Ingredients:
1 1/2 cups butter (350 g, if at room temperature, its easier) |
4 cups all-purpose flour (500 g) |
1 teaspoon baking powder |
1/2 teaspoon ground ginger (*) |
1/2 cup toasted almond, chopped (*) |
1 1/4 cups confectioners' sugar (150 g) |
4 egg yolks |
1 teaspoon vanilla |
11 ounces raspberry jam (you can use any other jam or jelly) or 11 ounces jelly (you can use any other jam or jelly) |
Directions:
1. Preheat oven.
2. Mix flour, baking powder and ginger. Cream the flour mix with the butter. Add the almonds, and mix.
3. Blend in the sugar. Add the egg yolks and vanilla.
4. Knead for 5'. Divide the dough in 4 and make 1 wide logs. Cover with film and put in the fridge for 30'.
5. Cut the logs in 1/2 slices and put in ungreased cookie sheet leaving 1 in between. Using your finger or a spoon press the center of each cookie to make an indention and fill with jam. I usually make different flavors in a batch.
6. Cook for 20 to 25' at 350º F moderate (or 180º C) or until lightly golden. Cool in a rack store in a can or jar. Quantity depends on the size of the cookie.
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