Bonapeti.com»Recipes»Desserts»Treats»Crumble Cookies»Cookies with Yoghurt and Jam Filling

Cookies with Yoghurt and Jam Filling

marcheva14marcheva14
MasterChef
42153k153
Topato
Translated by
Topato
Cookies with Yoghurt and Jam Filling
Image: marcheva14
1 / 5
03/07/2017
Favorites
Cook
Add
Report
Preparation
20 min.
Cooking
20 min.
Тotal
40 min.
Servings
40
"Children simply love them, while adults can`t resist either."

Ingredients

  • eggs - 2
  • flour - 2 cups (500 g) + 1 tbsp
  • sugar - 6 tbsp + extra for rolling
  • yoghurt - 2/3 cup (160 g)
  • ammonium bicarbonate - 1 tsp
  • baking soda - 1 tsp
  • salt
  • oil - 6 - 7 tbsp (or 5 tbsp lard)
  • vanilla - 2 tbsp
  • marmalade - plum
measures

How to make

Preheat the oven to 360°F (180 °C). Cover a flat tray with baking paper.

Extinguish the ammonium bicarbonate and baking soda in the yoghurt, leave them to bubble. Beat the eggs and sugar with a whisk, add the yoghurt, salt and oil.

Stir until homogeneous. Sift the flour and add it to the yoghurt mixture with a wooden spatula. Add the vanilla.

Once it begins forming into a ball of dough, pour it onto the counter and knead to a soft, nonstick dough. If it's still sticky, add 1 tbsp flour. Divide the dough into 4 balls, form each ball into a wick and cut each wick into 10 identical pieces.

Shape the balls by hand by flattening them into fritter shapes. Put 1 tsp marmalade in the middle of each, shape into crescents and pinch the edges closed.

Roll them in sugar. Arrange in an oven dish with space between them. Bake at 360°F (180 °C) for about 18-20 min.

Source: Food for the Soul.

Rating

4
50
41
30
20
10
Give your rating:

Top recipes

Facebook
Favorites
Twitter
Pinterest