Time: 55 min.
Complexity: easily
Servings: 72

Kids love these miniature cookies, not only eating them but also making them. Use your finger or a measuring spoon to make a hole in the small balls of dough, then fill the hole with jam, and pop them in the oven. For a more interesting presentation, use jams in contrasting colors, such as strawberry and apricot.

Ingredients:

• 2 cups premium flour
• 0.5 tsp baking powder
• 0.5 tsp salt
• 12 tablespoons softened butter
• 2/3 cup granulated sugar
• 0.5 tsp vanilla extract
• Orange jam (raspberry, grape and/or strawberry), for filling
• Powdered sugar, for dusting (optional)

Substituting ingredients
Measuring containers used

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.

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premium flour, Orange jam

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Preparation:

Step 1
• Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
Step 2
• In a bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter, sugar, and vanilla extract with a mixer until light and fluffy. Add half the flour mixture and knead until smooth, then fold in the remaining flour. Knead the dough a few times with your hands until smooth.
Step 3
• Scoop 1 teaspoon of dough and roll into balls. Place on prepared baking sheets, spacing them about 1 cm apart. Make a well in the center of each ball with a small measuring spoon or your finger. Fill each well with orange marmalade (no more than 1/8 teaspoon).
Step 4
• Bake until the edges of the cookies are golden brown, 15–20 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, if desired. Store in a tightly sealed container for up to 1 week.

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