Christmas shells with plum jam

Fine, simply of exceptional taste. I am just happy with the designed recipe for these crispy Christmas shells or cookies ideal for those who like dry cakes. This recipe is a derivative of the that I have already published. More than 60 pieces are obtained for relatively little invested material.

Add smooth and sharp flour to one bowl. The exact quantities are written except in the video and above in the list of ingredients (it says: openings for the list of ingredients)
You can also use just plain flour. Now add a little salt, vanilla sugar, sugar, baking powder, grated rind of unsprayed lemon, cinnamon and pepper
Don’t have an aversion to pepper. Peppers, for example, contain far more pepper, so they give that special aroma. These crispy Christmas shells with jam really smell like Christmas and I would love for you to stick to the recipe and the ingredients I put in too. Now mix the dry ingredients. Melt the butter over a low heat and as soon as it boils, remove from the heat
Add full-fat (red) sour cream that will actually cool the butter. Stir well and shake into another bowl that will represent the wet ingredients for the Christmas shells.

Add lemon juice, rum (optional) to the wet ingredients and mix well again. Now the wet ingredients are low enough temperature so that the egg does not coagulate. So add the egg and stir again
Gradually add the dry to the wet ingredients according to the instructions in the video recipe and knead to get a ball of dough. The resulting dough will look pretty weird, but don’t let that worry you, the end result is important. Do not add more flour on your own initiative, no matter how much you think you need it. Store in the refrigerator for about 40 minutes. After the time has elapsed, transfer the dough to a floured surface, flour it on top and roll it out to half a centimeter thick.

Cut circles (6.5 cm in diameter) into circles and collect the excess dough and mix between your hands and store again in the refrigerator until use. Later, just repeat the procedure with him
Put a little plum jam in a circle but don’t overdo it. Fold and lightly press the ends first with your fingers and connect with a fork.

Do not connect too hard with a fork. Shellfish should be opened in baking at least a little (shown in the video in detail). Lay on a baking sheet lined with baking paper that you have previously sprayed with a little water. Christmas shells with plum jam are baked for 15 minutes at 180 C. I did not use a fan. If you are going to use it, reduce the time needed to bake these stuffed Christmas cookies by about 3 minutes and look in the oven from time to time. Cool for 2 minutes and while still warm, roll in powdered sugar. And Christmas shells with plum jam are ready to serve. They are so brittle and soft that you don’t even have to chew, just move your ears.

TIP: They smell wonderful so don’t open the window because most of the neighbors will come to see what’s fine cooking. Before you start preparing Christmas cakes, or these delicious shells, be sure to watch the video to the end, so as not to skip a step or procedure somewhere.