Cookies with Rosehip Jam 

Cookies with Rosehip Jam


Preparation:40 min
Ready in:100 min


For pieces

2500 gramsPastry flour
1500 gramsfinely ground Hazelnuts
20Egg yolk
10 pinchesSalt
10 teaspoonsGingerbread spice
1500 gramsPowdered sugar
3000 gramsButter in flakes
2000 gramsrose hip jam
Pastry flour for the work surface
500 gramsPowdered sugar for dusting


1 Mix all ingredients except rose hip jam and quickly process into smooth dough. Form dough ball, wrap in plastic wrap and refrigerate for about 30 minutes. Preheat oven to 180°C (approximately 350°F.) Roll out dough about 3 mm (approximately 1/8 inch) thick on floured surface and use cookie cutter to cut circles about 6 cm (approximately 2 1/3 inches) large. Place 1/2 dough circles on baking sheet lined with baking paper and use smaller cookie cutter to cut rings from center of remaining dough circles. Knead any remaining dough and repeat process. Place dough circles on lined baking sheet and bake in preheated oven for about 15 minutes. Remove from oven and let cool.  Brush cookies without holes with rose hip jam, put cookies with holes on top and use piping bag to inject remaining rose hip jam into holes in center of cookies.
2 Serve cookies dusted with powdered sugar.


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