Italian Jam Cookies

Name: Italian Jam Cookies
Ingredients: DOUGH; 3 large eggs, room temperature; 1 1/2 cups granulated sugar; 3/4 cup milk; 3/4 cup vegetable oil; 1 (1 g) package vanilla sugar (Vanillina); 1 lemon rind; 5 teaspoons baking powder; 5 cups all-purpose flour; FILLING OPTIONS; thick fruit jam; lemon pie filling; marmalade; regular jam plus the following additions; chopped nuts; chopped baking chocolate; plain breadcrumbs; FROSTING; 1 egg white; 1 cup granulated sugar; colored candy sprinkles

21 ingredients

9 steps

Ingredients

DOUGH
3 large eggs, room temperature
1 1/2 cups granulated sugar
3/4 cup milk
3/4 cup vegetable oil
1 (1 g) package vanilla sugar (Vanillina)
1 lemon rind
5 teaspoons baking powder
5 cups all-purpose flour
FILLING OPTIONS
thick fruit jam
lemon pie filling
marmalade
regular jam plus the following additions
chopped nuts
chopped baking chocolate
plain breadcrumbs
FROSTING
1 egg white
1 cup granulated sugar
colored candy sprinkles

Directions

1

Preheat oven to 350°F.
2

Beat eggs, sugar, oil, milk and lemon rind on medium speed for 3 minutes or until well mixed.
3

Mix in all of the baking powder and gradually add the flour. Blend until the flour is all incorporated and the dough is firm.
4

Place the dough on a floured surface and knead until firm enough to roll, adding flour as needed. Divide the dough into 6 equal portions, then roll each piece into a 9 inch square about 1/4 inch thick.
5

Spread 3 heaping tablespoons of the filling over the top third of the dough, then roll length wise. Seal the roll and seal the ends tucking then underneath. Place the rolls, seal side down on the ungreased baking sheet.
6

Bake for 25 minutes or until golden in colour.
7

Once cooled, frost the top of the rolls then sprinkle with the coloured candy. Let the frosting set until hard then slice the rolls into 1 inch pieces or desired thickness.
8

Filling: Either use a thick jam, pie filling or marmalade, or mix the regular jam with any of the desired ingredient until the jam is thick.
9

Frosting: Whip the egg white and sugar until thick and spreadable, about 3 - 5 minutes.