Jam filled cookies

Simple and easy to make jam-filled cookies, that doesn't contain the dairy product.

As I told you that, my family members aren't allergic to anything, but there are many people who still face this problem. This time, it's a small cookie that's filled with jam. You can use any kinds of jam that you like, in this recipe I use raspberry, as I love the sweet and tangy taste of it, and its color is lovely too.
Refrigerate the dough before filling make the dough easier to handle, so don't rush and skip this step. When shaping the cookie, you put too much of the jam into the cookie, as it will be hard to cover it perfectly. I refrigerate my jam in before using it too, as the cooled jam is thicker than the warm one.


English: Jam filled cookies
สูตรภาษาไทย: คุกกี้ใส้แยม

日本語のレシピ：ジャムのクッキー
Youtube: คุกกี้ใส้แยม /Jam filled cookies/ ジャムのクッキー

Jam filled cookies 

Makes 20 cookies

85 g .................. King Rice bran oil shortening
1/2 tsp .............. Vanilla extract
1/8 tsp .............. Salt
100 g ................. Granulated sugar
1 ........................ Egg
1 tbsp ................ Water
200 g ................ Cake Flour
100g ................. Jam

 I use King Rice bran oil shortening.

 Put shortening, salt, and vanilla into a bowl, beat until smooth.
Pour the granulated sugar into the bowl, beat until combined.

 Put egg, and water into the bowl then beat to combine.

 Pour flour into the bowl.

 Mix until fully combined.

Pat the dough into 12 x 15 cm, cover with plastic and refrigerate for at least 2 hours.

Preheat an oven to 170℃  
Line baking sheets with baking paper. 
Cut the dough into 20 equal pieces.

 Roll each piece into a ball, press into 6-7 cm round.

 Put 1 tsp of jam into the center of the dough.

 Cover the jam, and roll the dough into a ball.

 Place on the prepared baking sheet, and press the dough lightly.

Bake for 25-30 minutes, remove from the oven and let the cookies cool completely on the baking sheet.

Jam-filled cookies