Nostalgic indulgence: Homemade cookies with marmalade

Homemade buttery cookies are much tastier than store-bought versions. This is largely due to the generous amount of real butter, which can vary in the ones from stores. The shortcrust pastry prepared at home is so delicious that you can bake cookies without any additions. However, my grandmother preferred marmalade.

The basic recipe for shortcrust cookies remains unchanged: flour, sugar, and butter. However, there are many ways to diversify their flavour. You can add cinnamon, coconut shavings, or cocoa. They also taste great when decorated with a chocolate glaze. My grandmother made them in various versions, but the ones with thick marmalade were the most popular. The marmalade stays nicely on the cookie and doesn't melt. Grandma used mixed fruit, rose, or blackcurrant marmalade.

Ingredients:

• 310 g flour,
• 55 g potato starch,
• 200 g butter,
• 4 egg yolks,
• 100 g powdered sugar,
• Vanilla extract to taste (optional),
• Thick marmalade.

Preparation method:

1. Beat the soft butter for 10 minutes. Then gradually add powdered sugar, followed by the egg yolks one by one.
2. Finally, add plain flour and potato starch, as well as the vanilla extract if you are using it. Mix thoroughly with a spatula; you can also knead the dough briefly.
3. Next, roll out the dough and cut out the cookies with cutters. You can also shape them by hand by tearing off portions of the dough, shaping them into small balls, and flattening them. Decorate the cookies with marmalade—you can also use a piping bag for this.
4. Place the cookies on a baking tray lined with baking paper and bake in an oven preheated to 170 degrees Celsius for about 15 minutes, until they are lightly browned.