Little Jam Flower Cookies
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In our humble opinion, a cookie is a beautiful thing, whether it’s intricately decorated with icing or spilling over with melted chocolate chips. But these little jam flower cookies, from the upcoming Italian cookbook La Vita e Dolce by chef Letitia Clark, are some of the cutest we’ve ever seen.
“These little jammy flower-shaped cookies, called ciambelline,” Clark writes, “are enormously popular in Sardinia, and with good reason. They’re lovely to look at, quick to make and popular with everyone. They are also the perfect thing to make with children (filling them with Nutella rather than jam seems to be the most popular option, unsurprisingly).”
Apricot, raspberry and blackberry are favorite fillings, she says, and if you make your own jam, then use that (but store-bought is fine, too). Tip: The dough can be frozen easily and used at a later date.
You can make these with round cutters (or any other shape) if you can’t find flower-shaped ones, but it’s nice to have the hole in the top cookie so you can see the shiny, jewel-like jam through it.
Recipe excerpted with permission from La Vita e Dolce by Letitia Clark, published by Hardie Grant.
4 cups (500g) all-purpose flour
1⅓ cups, plus 2 tablespoons (175g) confectioners’ sugar, plus extra for dusting
Pinch of fine sea salt
1 teaspoon baking powder
14 tablespoons (200g) unsalted butter, softened
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
Zest of 1 lemon
1 jar of your favorite jam or Nutella
1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, salt, baking powder, butter, egg, egg yolk, vanilla and lemon zest until you have a smooth dough. Wrap the dough in plastic wrap and put in the fridge to rest for 30 minutes.
2. Preheat the oven to 340°F. Line two baking sheets with parchment paper.
3. Remove the chilled dough from the fridge and roll it out to a ⅛-inch thickness. Use your cutters to cut equal numbers of top and bottom pieces, cutting a small hole in each top piece. Carefully lift the cookies onto the baking sheets and space them about ½ inch apart.
4. Transfer the sheets to the oven and bake until just golden, 15 to 18 minutes. Cool the cookies before placing a teaspoon of jam or Nutella onto each base, then placing the top cookie over it and pressing down gently. Dust with confectioners’ sugar before serving.
Note: These keep well in an airtight container at room temperature for up to 4 days.