Grandma's buttery marmalade cookies: A timeless treat
Nowadays, we more often buy ready-made cookies, which are plentiful on store shelves. In the past, cookies were regularly baked in our homes, especially on cloudy, cold evenings. Before it was time for gingerbread, my grandmother would make butter cookies with marmalade. They were the perfect addition to tea, and they remain so today.
Homemade butter cookies are much tastier than store-bought packaged products. This is largely because of the right amount of real butter. With store-bought ones, it’s a different story. The shortcrust pastry prepared at home is so delicious that you can bake cookies without any additional flavors. However, my grandmother preferred adding marmalade.
Homemade cookies are the best
The basic recipe for shortcrust cookies is unchanged: flour, sugar, and butter. There are many ways to diversify their flavor. You can add cinnamon, coconut flakes, or cocoa. They also taste great decorated with chocolate glaze. My grandmother made them in various versions, but those with thick marmalade were by far the most popular. It clings nicely to the cookie and doesn't melt away. Grandma used multi-fruit, rose, or blackcurrant marmalade.
Shortcrust cookies with marmalade
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