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The recipe for these butter and jam cookies comes from the pastry kitchen of the Hanswirt restaurant, which reveals some secrets to best prepare Christmas cookies. Making cookies is indeed a true art. The shared experience of kneading, cutting out small gingerbread shapes and then decorating them with nuts, chocolate sprinkles, or icing requires great delicacy, care, and passion. Here is one of the best recipes offered by Hanswirt’s Pastry.
The Hanswirt, an ancient house dating back to 1357, is a renowned restaurant and part of the original “stuben” of South Tyrol. It is located at the beginning of the Vinschgau Valley, just a few kilometers from the spa town of Merano. Here, guests enjoy a varied cuisine rich in local flavors, while the hosts, masters in modern reinterpretation of traditional recipes adapted to contemporary tastes, handle the kitchen. This time of year we delved into the secrets of the pastry kitchen, especially the oven, to discover what delights hide in this historic kitchen, with reference to their cookies.
From the Celts to medieval monasteries, when people were very poor, methods of food preservation were sought after, and cookies were highly valued because they lasted a long time and, thanks to their high fat content, were also suitable food especially for winter months. In the 18th century, in Great Britain, where the tea tradition roots lie, typical sweets like scones filled with jam and cream or shortbread were created to accompany the afternoon drink. This long tradition that has crossed the centuries has always remained alive in Hanswirt’s pastry kitchen, which today reveals a recipe and some secrets to prepare the best Christmas cookies.
Ingredients
For the dough
- 1 yolk eggs
- 120 g butter
- 80 g confectioners' sugar
- 1 package vanillin sugar
- 160 g flour regular
For decoration:
- 100 g currant jam or apricot jam
Instructions
- Whisk the egg yolks, butter, sugar and vanillin sugar.
- Sift the flour over the mixture and work quickly.
- Then, knead well with your hands and shape into a ball, place in a covered container or wrap in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 190°C. Line a baking sheet with parchment paper.
- Dust hands with flour and form about 30 walnut-sized balls with the dough and place them on the baking sheet.
- With the handle of a wooden spoon, make an indentation in the center of each dough ball.
- Gently heat the currant or apricot jam and blend until smooth.
- Use a small spoon to fill the indentations with jam.
- Bake in the oven for 10-12 minutes, until the color turns light yellow.
- Let cool on a wire rack.
