Cookies with Yoghurt and Jam Filling

03/07/2017
Topatofrom Topato
"Children simply love them, while adults can`t resist either."
Preparation20 min.
Cooking20 min.
Тotal40 min.
Servings40
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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

Preparation

Preheat the oven to 356°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 356°F (180 °C) for about 18-20 min.

Source: Food for the Soul.find similar recipes here

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