Jam Filled Sandwich Cookies (Zirochki)
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
15 mins
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Total Time
1 hr 15 mins
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Servings
24 cookie sandwiches
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Course
Dessert, Baked Goods
Jam Filled Sandwich Cookies (Zirochki)
Description
The dough combines all-purpose flour and softened butter to create a sandy texture, to which an egg and sugar mixture is gently folded in. A reaction of baking soda and vinegar alongside honey causes the dough to bind into a cohesive mass. After resting, the dough is rolled and baked at 350°F until lightly golden.
Once cooled, the cookies are paired with jam filling, traditionally lingonberry, for a balance of rich, buttery cookie and tart, sweet fruit. The cookie itself is tender and soft, providing a pleasant contrast to the filling's texture and flavor.
These cookies can be enjoyed immediately but benefit from sitting a few hours or overnight, allowing the jam to soften the cookie slightly. The recipe does not include detailed storage recommendations, but the texture suggests they keep well at room temperature for short periods.
Ingredients
- 3 cups all-purpose flour 2 Tbsp
- 2 sticks 16 Tbsp Unsalted butter, softened to room temp
- 2 egg room temp, large
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 tsp white vinegar
- 2 Tbsp honey liquid
- 9 oz jam I used lingonberry preserves, or thick preserves; jar of your favorite
- 1/2 cup powdered sugar
Instructions
- Line a large cookie pan with parchment paper (Preheat the oven to 350˚F after step 3)
- In a large mixing bowl, add 3 cups + 2 Tbsp flour and 2 sticks softened butter and mix the dough together with your hands. It's actually feels kind of nice to get your hands in there (let me know if you agree). Rub the dough between your fingers until it becomes a sandy texture with fine crumbles. P.S. Oksana recommended that you use your hands for best results rather than a mixer.
- In a separate mixing bowl, add 2 eggs and 1 cup sugar and mix on high speed 5 minutes until pale yellow and smooth. Pour this mixture over the flour and mix gently with a spatula just until well incorporated.
- In a small ramekin, combine 1 tsp baking soda and 2 tsp vinegar and stir until well combined. Pour soda mixture into the cookie batter along with 2 Tbsp of liquid honey and mix it into the dough well with a spatula. When it's done, your dough should form into 1 mass. Cover with plastic wrap and let the dough rest at room temp for 30 min. Now pre-heat your oven to 350˚F
- Divide the dough into 4 pieces and roll out one piece at a time keeping the rest of the dough covered at room temp. Sprinkle a clean non-stick surface and your piece of dough generously with flour and roll it out to an 1/8" thick round. If your dough is sticky when rolling, just add more flour. Use a any shape of cookie cutter you like to cut out shapes. I used a fluted one. Transfer cookie shapes to a cookie pan lined with parchment paper. Collect the scraps and blend them back into your remaining dough.
- Poke a hole in half of your cookies (all I had was a straw so I poked the hole and then worked it around to make a 1/3" opening. Keep in mind the hole shrinks quite a bit so make it bigger than you think it should be. I kinda wish my hole were bigger. So, you will have 24 cookies with holes and 24 without.
- Bake at 350˚F for 5-8 minutes or until lightly golden on top. Watch them closely since they turn golden quickly. Remove from the oven and let them cool to room temp. I baked in two batches.
- Once the cookies are room temp, spread your jam onto the base of the cookie and top with the poked cookie. Press the sides together, then dip both sides in powdered sugar.
Notes
- These sandwich cookies taste best after resting a few hours or overnight to soften from the jam filling.
User Reviews
Overall Rating
4.9
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