Certainly! Here’s an extended and more detailed version of the recipe, with added tips and background to enhance your experience with making Hungarian Bosnian Butter Cookies (Šape):
Hungarian Bosnian Butter Cookies (Šape)
Šape cookies, named after their paw-like shape, are a beloved treat in both Hungarian and Bosnian cuisines. These delightful butter cookies are often enjoyed as part of holiday celebrations or served as a comforting snack with tea or coffee. The soft, buttery texture of these cookies paired with the fruit jam center creates an irresistible combination.
Let’s take a deeper dive into the recipe and process for creating these delightful treats.
Ingredients:
2 cups all-purpose flour: Use a high-quality all-purpose flour for a delicate crumb and texture.
1 cup unsalted butter, softened: Butter is the star ingredient of this recipe, contributing to the rich, melt-in-your-mouth texture. Ensure the butter is softened to room temperature to make mixing easier.
1/2 cup powdered sugar (confectioners’ sugar): Powdered sugar gives the dough a fine texture and adds sweetness without any grittiness.
1 egg: The egg helps bind the ingredients together, ensuring the dough holds its shape while baking.
1 tsp vanilla extract: Adds a warm, aromatic flavor that pairs perfectly with the butter and jam.
A pinch of salt: Just a small pinch will help enhance the overall flavor profile.
1/2 tsp baking powder: This will give a slight lift to the cookies, making them slightly puffed, tender, and airy.
1/4 cup fruit jam (apricot, raspberry, or strawberry): Fruit jam fills the center of each cookie, bringing a burst of sweetness and a hint of tartness. The most traditional flavors are apricot or raspberry, but feel free to experiment with your favorites.
Powdered sugar for dusting (optional): For an elegant finish, a light dusting of powdered sugar enhances the cookies’ look and adds a touch of sweetness.
Instructions:
Step 1: Prepare the Dough
Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and powdered sugar using an electric hand mixer or stand mixer. Start on low speed and gradually increase to medium. Mix until the butter and sugar are light and fluffy. This process is key to achieving a tender, melt-in-your-mouth texture.
Add the egg and vanilla: Crack the egg into the mixture and add the vanilla extract. Beat until the egg is fully incorporated and the mixture becomes smooth. The egg serves as the binding agent, helping the dough hold its structure during baking.
Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. The baking powder will give the cookies a slight lift, making them tender but still firm enough to hold their shape. Slowly add the dry mixture to the wet ingredients, stirring until it forms a soft dough.
Shape the dough: Once the dough comes together, it should be smooth and slightly firm, but not sticky. If it feels too soft or sticky, chill the dough in the refrigerator for about 30 minutes to make it easier to handle. This will also enhance the texture of the cookies.
Step 2: Roll and Shape the Cookies
Prepare the baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures that the cookies bake evenly and do not stick to the pan.
Shape the cookies: Take a tablespoon of dough and roll it into a ball between your palms. You can shape the dough into small oval shapes or round balls, but traditional Šape cookies are round. Place the dough balls on the prepared baking sheet, leaving enough space between them (about 2 inches apart).
Indent the cookies: Using your thumb or the back of a spoon, create a small indentation in the center of each cookie. This will form a little “pocket” where the jam will go later. Be careful not to press too deep—just enough to create space for the jam.
Step 3: Bake the Cookies
Bake the cookies: Place the cookies in the preheated oven and bake for about 12-15 minutes, or until the edges are lightly golden. The cookies should remain pale in color but firm to the touch. If they brown too much, reduce the baking time by a minute or two. Baking times can vary depending on your oven, so keep an eye on them.
Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will prevent the cookies from breaking apart while they’re still warm.
Step 4: Fill with Jam
Fill the center with jam: Once the cookies are completely cooled, spoon a small amount of fruit jam into the indentation of each cookie. The jam adds a sweet, fruity flavor that balances out the richness of the buttery dough. You can use a teaspoon or a piping bag for more precision.
Optional finishing touch: For a festive touch, lightly dust the cookies with powdered sugar. This not only adds a beautiful look but also provides a gentle sweetness that complements the jam.
