Prepare the Dough:
In a mixing bowl, cream together softened butter, sugar, vanilla sugar, and a pinch of salt until light and fluffy.
Add oil and mix until smooth.
Incorporate the egg white and blend until fully combined.
Gradually mix in cornstarch, baking powder, and flour to form a soft, non-sticky dough.
Divide the Dough:
Divide the dough into two equal portions for easier handling.
Shape the Cookies:
Roll out one portion of the dough on a floured surface to about 1/4 inch thickness.
Cut out cookie shapes using your preferred cutter, or roll the dough into balls, flatten slightly, and create a small indent in the center for the jam.
Add the Jam:
Spoon a small amount of strawberry jam into the center of each cookie.
Bake:
Place the cookies on a lined baking sheet, spacing them slightly apart.
Bake in a preheated oven at 170°C (338°F) for approximately 35 minutes, or until the edges are golden.
Final Touch:
Remove the cookies from the oven and sprinkle with soft sugar while they’re still warm.
Serve:
Let the cookies cool slightly before serving. Enjoy their buttery goodness with a hint of fruity sweetness.
Serving Suggestions:
Serve with a warm cup of tea or coffee for an afternoon treat.
Enjoy as a sweet addition to a holiday dessert platter.
Pair with a glass of milk for a comforting snack.
Pack them in a decorative box as a thoughtful gift.
Add them to a brunch spread alongside fresh fruits and pastries.
Cooking Tips:
Ensure the butter is at room temperature for easy mixing.
If the dough feels too soft to handle, chill it in the refrigerator for 15 minutes.
Use a small spoon or piping bag for a clean and neat jam filling.
Experiment with other jam flavors like raspberry or apricot for variety.
Avoid overfilling the cookies to prevent the jam from spilling over during baking.
Nutritional Benefits:
Butter: Adds richness and provides a good source of energy.
Egg White: A source of high-quality protein.
Strawberry Jam: Adds natural fruit sweetness and flavor.
Dietary Information:
Vegetarian-friendly.
Contains gluten, dairy, and eggs.
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