Chilli Jam Cookies

Recipe for Cookies with Raspberry Jam and Chilli Pepper

Ingredients:

For the shortbread:
120 g powdered sugar
200 g butter
300 g flour
1 egg
1 pinch of salt
1 packet vanilla sugar

For the filling:
1 jar of raspberry jam / alternatively sour cherry jam
1 lemon
1/2 - 1 teaspoon chili powder (Habanero Red Savina or Scotch Bonnet powder)

Bake: 175°C top/bottom heat / 10-15min

Powdered sugar for decorating

Instructions

1. Prepare the dough by putting all the ingredients in a food processor and mix until a smooth dough is obtained. If the dough is a little too soft, keep adding a little flour until it can be formed into a ball.

2. Place the dough in the refrigerator for at least ½ hour.

3. Preheat the oven to 175°C top and bottom heat, cover the baking sheets with baking paper.

4. Take the dough out of the fridge, roll it out and cut it out with different cookie forms, every second cookie should have a hole in the middle.

5. Place the cookies on the prepared baking sheets and bake for about 10-15 minutes until golden brown.

6. Remove the cookies from the oven and let them cool on racks.

7. In the meantime, put the jam in a bowl. Squeeze the lemon and add about 1TL of lemon juice (for medium sweet jams, the sweeter the more) to the jam. Add the chili powder to the jam as well and mix well.

8. Spread the bottoms of the cookies with the jam mixture and place the tops with the hole on top. Sprinkle the cookies with powdered sugar and let them dry for another hour.

9. Place the cookies in tins to preserve.

Image source: Pixabay #1065911 / congerdesign