Double Berry Egg Yolk Cookies
This time I shaped the dough into a rectangle before freezing, but I realized it's much easier to roll out fruit-filled cookie dough into a sheet before freezing and cutting, as frozen fruit chunks are quite tough to slice.
Story
Shaping this cookie dough into a rectangular block before freezing seemed like a good idea at first. However, I quickly learned that when making cookies with fruit pieces, it's much easier to roll the dough out flat before chilling. Once those fruit chunks freeze solid, they become quite difficult to slice through!
Ingredients
butter
65g
low-gluten flour
200g
egg yolks
2 pieces
powdered sugar
45g
strawberry jam
50g
blueberry pieces
appropriate amount
Instructions
1
Step 1
Soften butter at room temperature and cream until the color lightens.
2
Step 2
Sift in powdered sugar and mix well until the color becomes even lighter.
3
Step 3
Add egg yolks in batches and mix well.
4
Step 4
Sift in cake flour and mix well.
5
Step 5
Add jam and fruit pieces, knead into a dough.
6
Step 6
Shape the dough into a rectangular block and place it in the freezer for 1 hour.
7
Step 7
Take out the frozen dough and slice it.
8
Step 8
Preheat to 170 degrees for 15 minutes.
