1 Classic cookies with jam and grated dough
2 Shortbread grated delicacy
3 No added eggs
4 Curly cookies with jam
5 Recipe with margarine
6 Sour cream cookies with grated dough
7 How to cook in a slow cooker?

Cookies with jam and grated dough on top are a popular treat from the 90s. Recipes for making dessert are a little similar to each other, but there are several different preparation nuances, and today cookies can even be prepared in a slow cooker.

Grated cookies with jam are very tasty and simple, so many housewives like them and still do not lose their popularity.

Classic cookies with jam and grated dough

flour - 2.5 cups;
margarine - 200 gr;
sugar - ½ cup;
soda - ½ tsp;
lemon juice - 1 tbsp. l.;
egg;
mayonnaise (for friability) - 2 tbsp. l.;
jam - 250 gr.

Sift the flour into a deep bowl where the dough will be formed. Grind the margarine into flour using a grater and manually grind the mixture into crumbs.

Pour sugar, lemon juice into a blender bowl, beat in an egg and add mayonnaise. Beat well until smooth. Then combine the liquid part with the crumbs and mix into elastic dough. We divide it into two parts: larger and smaller. We wrap the second part in film and put it in freezer, let stand for 10-15 minutes.

We turn on the oven in advance to warm up. Prepare the pan in which the cookies will be baked by greasing a small amount oils We put most of the dough into it and distribute it evenly along the bottom, forming small sides along the walls. Pour the jam in an even layer. Three frozen dough on top of the jam, slightly bending the sides inward.

Bake at 200 degrees. for a third of an hour.

When the baked goods are ready, let stand for ten minutes. Then cut into cubes or rectangles and place beautifully on a dish.

On a note. When serving, cookies can be sprinkled with powder.

Shortbread grated delicacy

eggs - 2 units;
sugar - 150 gr;
full-fat sour cream - 1 ½ tbsp. l.;
margarine - 250 gr;
baking powder - 1 tsp;
flour;
thick berry jam.

Using a mixer, beat the sugar-egg mixture until it turns white and foams. Add melted margarine and sour cream, baking powder, and, if desired, a little vanilla. Stir with a spoon.

Sift the flour into the mixture in small portions until a soft, manageable, elastic dough is formed. Freeze a third for half an hour or even forty minutes.

Meanwhile, gently stretch ⅔ of the dough into the prepared pan. Spread jam on top. By this time the dough will be frozen enough to be spread over the jam.

Preheat the oven to 180 degrees and bake the cookies for 30-35 minutes. We focus on the appearance golden crust. As in the previous version, you need to let the pie cool slightly, then cut into pieces.

Important! If the baked goods cool down, it will not be possible to cut them into individual portions. Therefore, you need to cut while it is still relatively hot. Also, do not place cookies on top of each other while they are hot; they may stick together.

No added eggs

flour - 24 tbsp. l. (approximately 2.5-3 cups);
sugar - 1 cup;
salt - 1.5 tsp;
soda - 2 tsp;
vegetable oil- 5 tbsp. l.;
drain butter - 200 gr;
some water;
currant/cherry jam - 1-1.5 cups.

First, combine the dry products in a deep container. Next, add vegetable oil, ghee butter, half a glass warm water, mix thoroughly with a spoon, then with your hands. The result should be a ball of homogeneous, moderately dense dough that does not stick to your hands at all.

Lightly grease a baking tray with oil. Divide the dough into 2 parts, place one in the freezer, roll the second into a layer and transfer it to a baking sheet using a rolling pin. Use your hands to level it flat. Spread the jam over the dough, take out the frozen dough and rub the jam in with it. Bake as directed in previous recipes.

Curly cookies with jam

drain butter - 200 gr;
sugar - 220 gr;
flour - 500-600 g;
sour cream 15% fat - a couple of tbsp. l.;
soda - 1 tsp;
eggs - 2 units;
jam with large pieces of fruit or whole berries.

Place all ingredients except jam in a mixing bowl. In this case, the oil should be soft - for this it is enough to leave it at room temperature for a couple of hours or overnight. Mix everything with a mixer using the dough attachment.

Divide the dough into larger and smaller parts, pack in bags/film and put in the freezer for an hour and a half.

Grease a baking sheet with butter, grate most of the dough onto a large grater attachment, spread the jam on top and grate in the rest.

Bake. Cut into small pieces, approximately 5 by 10 cm.

Recipe with margarine

Perhaps there is nothing special in this recipe - butter is replaced with margarine in the same quantity as the first product indicated in any of the recipes. Margarine is often used to replace butter when making dough. This a budget option. This has practically no effect on the taste; the baked goods still come out very tender and aromatic.

Sour cream cookies with grated dough

400 g flour;
a glass of sugar;
tsp baking powder;
vanilla sugar;
3 medium sized eggs;
250 oil;
2 tbsp. l. sour cream;
2 lemons + a glass of sugar (for filling).

The butter must be left at room temperature in advance so that it becomes soft. This will make it easier to use in dough.

Preparation begins by combining sugar and butter; using a spoon, grind the ingredients in a deep bowl. Then add the sour cream, mix a little with a spoon and switch to a whisk.

Sift the flour into the dough in several stages, stirring. Sifting makes the dough more airy, making the structure richer in air and therefore more tender. Simultaneously add vanillin and baking powder.

The dough should be elastic, not sticky. You will probably need to add a little more flour, as its ability to absorb liquid components varies depending on the type and manufacturer.

Divide the dough into two parts of different sizes. Place the larger portion in the refrigerator to rest, and the smaller portion in the freezer.

While the dough is resting, prepare the filling. Remove the zest from the lemons using a grater - you should get about a teaspoon. Next, carefully cut off the peel from the fruit, removing as much white pulp as possible - it has a bitterness that can ruin the baked goods. Then grind the pulp into a paste with a blender, mix in the sugar and simmer lightly over low heat for about ten minutes after boiling. Add the previously prepared zest, stir, let it simmer for a couple more minutes, and leave to cool - the five-minute lemon jam is ready.

Grease the baking sheet and set the oven to heat up. Roll out most of the dough and place it on a baking sheet, distributing the filling. The bottom layer of dough must have sides so that liquid filling didn't leak.

Cover the top of the pie with the smaller frozen portion of the dough. Bake and cut into pieces.

On a note. If you use a mixer when preparing the liquid part of the dough, you can be sure of the homogeneity of the resulting mass.

How to cook in a slow cooker?

100 g plums. oils;
100 g sugar;
2 large eggs;
300 g flour;
10 grams of baking powder;
200 grams of very thick jam.

Using a mixer, beat the egg-sugar mass for several minutes - the mass will become light and foamy. Add soft butter, process with a mixer, gradually add flour and baking powder. Mix first with a spoon and then with your hands. The dough is not sticky and soft. Next, we prepare the dough, as in the previous versions - freeze it for about half an hour.

Roll out most of the dough into a small circle of such size that you can make sides. Place a circle of parchment in a multicooker bowl or grease it with oil. We place the dough, adjust the sides with a height of about 1.5 cm with our hands. Spread the jam with minimum quantity syrup. Rub the remaining layer on top.

Close the lid and turn on the “Multi-cook” or “Baking” program for an hour. Let cool for a quarter of an hour, remove using a steamer basket and cut into pieces.

Viennese cookies with jam and grated dough on top (photo) is a very simple recipe known to everyone since Soviet times.

Grated - it is called because the top layer of dough is not rolled out, but grated. Grated cookies are prepared from available products. Margarine, jam and flour with eggs are usually always on hand. There is also a second name - Viennese cookies. Despite its Austrian origin, it is no less popular in our country.

The recipe for grated Viennese cookies is very simple, it does not require any special culinary skills. The cookies turn out tasty and crumbly. It cooks quickly and is eaten with a bang.

Grated cookies with jam

Ingredients

For cooking grated cookies we will need

margarine for baking – 200 grams;
egg - 1 piece;
sugar – 0.5 cups,
baking powder – 1 teaspoon,
vanillin - one sachet,
wheat flour – 2-3 cups;
jam (I used raspberry) - 3/4 cup.

Preparing grated cookies step by step:

Soften the margarine, but not to a liquid state. It is advisable that the margarine melts in a natural way at room temperature. But you can also do it in the microwave. If it turns out liquid, it doesn’t matter, but the dough will taste a little different.
Add egg, sugar, vanillin, baking powder and flour to it. I add everything at once, and not separately. It is advisable to sift the flour.
Knead shortbread dough. It should be soft and pleasant to the touch. Do not knead too much, otherwise shortbread with grated dough it will be tough. As soon as it becomes homogeneous and gathers into a bun, that’s enough.
Divide the dough for grated cookies into two parts. One part is 3/4, one smaller part is 1/4.
We wrap the smaller part in cling film and put it in the freezer for 20-25 minutes.
Roll out most of it on baking paper. First, grease a sheet of paper with vegetable oil.
Then onto the layer from shortcrust pastry spread the jam. If it is too runny, you can add a little flour or potato starch so that it does not drip from the dough.
Take the frozen dough out of the freezer.
Rub it on coarse grater directly onto the sweet layer.
Preheat the oven to 180 degrees and place the grated cookies in it for 20-25 minutes.
We take out the finished delicacy and while the pie is still hot, cut it into large pieces. After cutting, leave the grated cookies on the table to cool.
Enjoy your tea!

Girls, I don't know original title. I wrote this recipe down in my old notebook a long time ago. I use it often. In our city, many of my friends and acquaintances bake, but I can’t seem to find it here. Sharing:) Simple, delicious.

Ingredients for “Cookies with Jam”:

Recipe for “Cookies with jam”:

Beat the eggs with sugar, add softened margarine (softened, not melted!) If the margarine is melted, it will be fatty and batter, it will take a lot more flour and grating it will be very problematic.
This is the main difference between melted and softened butter in all recipes! Listen to this! Otherwise, the dough will be different and the baking will turn out, of course, but it will be completely different!

Add starch and flour. If there is no starch, you can use all the flour (at this point it’s not critical, it’s just more gentle with starch). But with one flour it is also allowed. Add baking soda slaked with vinegar. Add at the end and stir quickly. If we add soda right away and then knead for a long time, then the carbon dioxide may evaporate and the dough may not “fluff” :) This was a common mistake of mine in my youth, when I started cooking :) Then I found out about it. Mix the dough.

Divide the dough into two parts. Roll out one half into a layer of approximately 5 mm. Spread generously with any jam. And candied ones too :)

Grind the other half on a coarse grater on top.
I suspect that the dough needs to be kept in the refrigerator for about 20 minutes, but I don’t have this written down. Then it will be easier to rub.

Bake for about 20 minutes at 180-200 degrees. I also didn’t have this written down, apparently I was in a hurry when I wrote it :) But those who cook already know their ovens and I think they can easily cope with the time and temperature :)
Oh, and like any jam likes to burn, mine also leaked out a little and got fried. Not scary. It's just a little fried jam on the edge. The cookie was not harmed :)

But the taste is more multifaceted: there is sweetness and light sourness, a crumbly base and crispy meringue. I advise you not to reduce the amount of food - grated cookies with jam disappear very quickly, barely having time to cool! And by the way, it tastes even better warm than when it cools, so try it as soon as you take it out of the oven.

Cookies with jam and grated dough are a popular pastry from Soviet times, simple and incredibly tasty. I left the recipe unchanged, all the proportions in it are the same as those used by our mothers and grandmothers.

Ingredients

To prepare grated cookies with jam you will need:

margarine or butter – 1 pack (200 g);
wheat flour – 3 cups;
eggs – 3 pcs;
baking powder - 1.5 tsp;
sugar – 5 tbsp. l. into the dough + 8 tbsp. l. in meringue;
thick jam or jam, marmalade – 6-7 tbsp. l;
vanilla sugar – 1 tsp;
fine salt - a pinch.

How to make cookies with jam and grated dough. Recipe

I rarely use margarine in baking, but I made an exception for this recipe. For some reason, margarine makes the dough softer and the cookies taste better. But the decision, as always, is yours. So, I cut the margarine into pieces and melted it in a frying pan until liquid. Cooled down a bit.

Separate the yolks - they will go into the dough. I hid the whites in the refrigerator; they will be needed later.

For the recipe for cookies with jam and grated dough on top of flour, I use exactly as much as it says - three glasses. But you may need a little more or less. Therefore, I added flour in parts and filmed each stage for a clearer picture. Sifted one glass of flour and stirred.

The result will be a liquid dough that is not homogeneous. Flour must be mixed in thoroughly so that there are no dry areas.

The dough has already thickened, but is still easy to mix with a spoon. Very buttery and soft.

This is what the dough looks like after adding all the flour. It is crumbly, but already gathers into a lump and easily lags behind the walls and bottom. Now you need to quickly knead it.

I put the loose dough on the table and knead it with my hands for about two minutes. Do not knead too much, otherwise shortbread cookies with grated dough will turn out tough. As soon as it becomes homogeneous and gathers into a bun, that’s enough.

I divide the bun into three parts. I put two (each separately) in the freezer for half an hour, wrapped in film. I distribute one on a sheet of baking paper, making a layer according to the size of the baking sheet. The oily dough is difficult to roll out, so I took the easier route: I pinched off pieces, laid them on paper and kneaded them with my palm, connecting them together. The result was a layer about 1 cm thick. I trimmed the edges.

Lubricated the layer with thick plum jam. I made the layer a little thinner than the dough (I like it when there is a lot of filling).

It's the turn of the proteins. I take it out of the refrigerator, add a pinch of salt and beat with a mixer into a fluffy foam.

After two to three minutes, the whites will thicken and the color will change to white. I add sugar, two to three tablespoons at a time.

I continue to beat until I get a thick, dense and fluffy mass. The corollas should leave a mark or bumps (“strong peaks”).

I grate one part of the dough onto the jam, using a grater with large holes. I distribute the whites whipped with sugar on top. I level it with a flat spatula or knife to the size of the cake.

I grate the remaining dough onto the whites, also on a coarse grater. You need to rub it directly onto the cake, covering it evenly, without voids.

I preheat the oven to 180 degrees. Transfer the baking sheet to the middle level and bake for 25-30 minutes. Then I raise it higher to brown the top a little. 5-7 minutes is enough. It is important not to overcook the grated cookies in the oven; the bottom may dry out and become hard and dense.

As soon as a pinkish tint appears, I take it out. I remove it from the baking sheet along with the paper and immediately, while still hot, cut it into small pieces. Slicing should be done while the meringue is soft, then the cookies are easy to cut and do not crumble.

Cookies with jam and grated dough on top are so elegant and appetizing. Soft base, a layer of sour jam, soft meringue and a crispy crust. Incredibly tasty, especially while the meringue is soft and tender. I highly recommend it, cook it – you won’t regret it! Your Plyushkin.

The second name for this pastry is Viennese cookies. We all know it from the distant Soviet times, when money was tight, and therefore mothers and grandmothers had to cook from the most available products.

After all, margarine, jam and flour with eggs were always available. Times have passed, but these cookies are still wildly popular. The recipe was slightly “ennobled”; instead of margarine, they began to put butter, jam and, in some cases, quail eggs.

Usually a whole cake is baked on a large baking sheet, and then simply cut into portions. You can use absolutely any jam, marmalade, or jam from what you have in your basement or grocery store.

Simple cookies with grated dough

In some sources, these cookies are called grated, and this is explained very simply: a frozen flour mass is rubbed on top of a layer of rolled dough coated with jam.

Remove the margarine from the refrigerator and let it sit. Crush the flour onto a flat, clean surface, add baking soda, add eggs, sugar and chop the softened margarine.

Knead into a tight, elastic dough that does not stick to the surface or your hands.

Separate a small piece and place it in a food bag. Let cool for twenty minutes. Set the oven temperature regulator to 185 °C.

Place the dough on a baking sheet and level it evenly with the palm of your hand, slightly lifting it to the sides to form a layer. Place jam (any kind) in the center and spread with a spoon.

Remove the frozen dough and place three on top of the pie using the largest grater. If there are gaps, carefully, without pressing, mask them.

Bake for half an hour. Remove while the pastry is hot, cut into cookies and transfer with a spatula to the prepared dish.

Curly cookies with apricot jam

Cookies prepared according to this recipe always turn out well, and it is simply impossible to spoil them. Therefore, even the smallest novice housewife can bake it.

Components:

Kefir – 0.5 l.;
Soda – 0.5 tsp;
Vegetable oil – 200 ml;
Lard – 5 tbsp. l.;
Sugar – 150 g;
Egg – 2 pcs.;
Apricot jam – 400 ml;
Powder - packaging;
Flour – 600 g.

Cooking time: one and a half hours.

Calorie content: 380 Kcal/100 g.

Add soda to kefir and leave for ten minutes until carbon dioxide bubbles begin to form on the surface. Pour in odorless vegetable oil, add sugar, crushed flour and eggs.

Knead the dough, adding softened pork fat. When the mass becomes homogeneous and does not stick to your palms, cut off a small lump with a knife, wrap it in film and put it in the freezer.

Roll out the remaining dough with a rolling pin three centimeters thick and transfer it to a sheet, pressing tightly around the perimeter. Open a jar of not too liquid apricot jam pitted and transfer to the center of the dough.

Using a kitchen spatula or spoon, spread over the entire surface. If, after all, the jam you find is not thick, you can add one or two tablespoons of flour to it.

Place three curls on top of the frozen dough and carefully pull them onto the pie. Bake for forty-five to fifty minutes. Take it out, immediately cut it randomly into diamonds and sprinkle lightly powdered sugar. We transfer it to a flat dish, otherwise it will be difficult to remove it later.

, which goes well with various side dishes. Read how to make this salad correctly.

Cod in sour cream, baked in the oven will fit perfectly into diet menu. Fish is very healthy, and if cooked correctly it will become your favorite dish. .

In the summer season you should definitely prepare dumplings with cherries, but in winter you can cook it summer dish from frozen cherries. this recipe.

It is recommended to cool all products before combining all ingredients;
If you include one spoon of potato starch in the dough, it will turn out even more crumbly and soft;
After rolling out the dough, immediately immerse it in baking so that it does not begin to dry out and float;
The dough can be prepared in advance and sent to the freezer, and before cooking it can simply be defrosted, but not completely;
If the dough does not roll out well and returns to its original position, it means it has been filled with flour. It's worth adding more butter and trying to roll it out again.

Bake cookies in a good mood and they will definitely turn out great!

Bon appetit!