Grandma's crescent jam cookies

 

 These cookies remind me of my childhood.When i was a kid i used to spend summer vacation in the countryside with my grandparents and i had the privilege to taste all my grandma’s baked goods.

She passed me this recipe and it was tasted several times in my kitchen to obtain that tender,flaky texture because she always made the cookies with lard,lard and butter have different fat contents besides she never had measuring spoons, cups or a kitchen balance for the ingredients. Her reference measurement was a tea mug and that mug doesn't exist anymore and i can't say exactly how much flour or butter that mug holds. So, i worked a lot to replicate my grandma's cookies,if you have lard i highly recommend using it but if you don’t have lard a very good quality butter ,european style with 83% fat content is a must.

Yield : 25-27 cookies

Ingredients:

• 300g all-purpose flour
• 150g unsalted butter (83%fat content)cut into small cubes,room temperature
• 120g crème fraîche(full-fat)drained-smetana or smantana for eastern Europe
• 1 egg yolk
• 1/8 tsp salt
• jam or preserves for filling
• powdered sugar for dusting
• milk for brushing 

DIRECTIONS

If you mix with the food processor

• Place all the ingredients in the food processor and pulse about 10 -15 seconds until the dough comes together.

If you mix by hand

• Place the flour and butter in a large bowl.With a pastry cutter or a fork cut the butter until crumbly.

Add the egg yolk and crème fraîche and mix until the dough comes together.

Transfer dough onto a work surface and flatten the dough into a disk,wrap in cling film and refrigerate for an hour.

Preheat the oven to 180ºC/350ºF(convection/fan forced mode)

Remove the dough from the plastic wrap and place it onto a work surface sprinkled with flour.

Lightly dust the top of the dough with flour and roll it out very thinly with approx. 3mm  thickness.

Using a glass or a 9 cm cookie cutter,cut the dough into circles.

Place a tsp of your favorite jam in the middle of each circle.

Moisten your finger with water and pass through the edges of the pastry circle. 

Gently fold the pastry over to make a semicircle. 

Pinch the edges together then press them with a fork.

Make a hole on top of each cookie,to allow steam to escape.

• Brush the tops of the cookies with milk and transfer the crescent to a baking sheet lined with parchment paper.
• Bake for about 25-30 min. until golden brown.
• While first batch is in the oven keep the remaining dough in the fridge,repeat making cookies until all the dough is used.
• Transfer cookies to a wire rack and dust them with powdered sugar.
• Store them in an airtight container.

That's all, folks!
Enjoy!


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If you make this recipe,please let me know how it turned out!Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!