Shortbread cookies with jam
These cookies are close to kurabiye, though not quite the same. I worried the dough would be difficult to pipe, but it was soft, released easily from the nozzle and held its shape in the oven. I filled the centers with thick apricot jam blended until smooth.
Adjust servings in the full version
Beat very soft margarine (but not melted!) into a fluffy mass. Add powdered sugar and beat again.
Beat in the vanilla essence and egg white until completely incorporated and smooth.
Add sifted flour with baking powder. And use a spatula to knead the dough. I no longer use a mixer at this stage. The dough should be very thick, but quite flexible.
Place in a piping bag fitted with a star tip. Place the cookies at a short distance from each other.
Form a small depression in each cookie and fill it with jam or marmalade.
Bake in an oven preheated to 190°C for 10 minutes.
Cool the cookies completely and store in an airtight container. Then it will remain soft.