Cookies with orange and raspberry filling
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Quantity: 36 cookies
Complexity: easily
Quantity: 36 cookies
These miniature pie-shaped cookies with fillings are irresistible. But beyond their deliciousness, their ease of preparation is even more appealing. The filling requires only orange and raspberry jams (you can experiment with other flavors, too), and the dough is made with equal parts butter and cream cheese and flour. Let the dough firm up in the refrigerator before rolling it out to make it easier to work with. Fill the cut-out circles with filling, seal, and bake. To prevent the cookies from opening during baking, avoid overfilling. Serve sprinkled with powdered sugar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g unsalted butter, room temperature
- 220 g of cream cheese, room temperature
- 2 cups premium flour + extra for work
- 1/3 cup orange confiture
- 1/3 cup raspberry jam
- Powdered sugar for sprinkling
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Cooking the dish according to the recipe:
- Beat the butter and cream cheese with a mixer until light and fluffy. Gradually add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then shape each ball into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
- Preheat oven to 190°C.
- On a floured surface, using a floured rolling pin, roll out 1 disk of dough to a thickness of 0.3 cm. Using a fluted, 8 cm round cookie cutter, cut out as many circles as possible from the dough. Place 0.5 teaspoon of orange preserves in the center of each circle. Brush the edges of the dough with water, then fold the circles in half and press to seal. Place the pies on an ungreased baking sheet. Reroll the scraps of dough and repeat.
- Then repeat with the remaining disk of dough, filling the pies with raspberry jam.
- Bake until golden brown, 20-22 minutes. Transfer to a wire rack to cool completely. Dust generously with powdered sugar and serve.
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