"Lodochka" (Russian shortbread cookies "The little boat")
Russian shortbread cookies "Lodochka" are made of a fine shortbread, a fruity jam and the sweet sugar glaze. They are shaped like little boats, which is how they got their name. The cookies used to be part of the assortment of many Soviet bakeries and are no longer found in Russia. However, you can make them yourself at home according to this recipe.
Servings 7 big cookies
Equipment
- oval cookie cutter
- piping bag with nozzle
Ingredients
for the dough
- 200 g butter (room-warm)
- 120 g powdered sugar
- 1 egg (room-warm)
- approx. 350 g flour
- 7 g baking powder
- vanilla
- 1 pinch of salt
- flour for the work surface
for the filling
- 80 g solid jam
for the glaze
- 70 g powdered sugar
- approx. 10 ml lemon juice (freshly squeezed)
Instructions
Making the dough
- Beat soft butter, powdered sugar, vanilla and salt for about 5 minutes until a creamy white mass.
- Add egg and continue beating until a homogeneous, fluffy mass.
- Mix flour with baking powder, add it in batches gradually to the butter-egg mixture and knead briskly and briefly to form a soft dough.
- Dust the work surface with flour, roll out the dough to a thickness of about 0.5 cm and cut out ovals from the dough using a cookie cutter. Spread the oval cookies on a baking sheet lined with baking paper.
- Quickly shape the dough scraps into long, narrow sausages and make a border on the surface of each oval cookie.
- Put about 1 teaspoon of jam in the center of each cookie.
- Bake the cookies in a preheated oven at 200 °C top and bottom heat for about 12 minutes and let them cool down.
Making the glaze
- Put powdered sugar in a mixing bowl and gradually add lemon juice until you have a thick, glossy white glaze.
- Fill the glaze in the piping bag with a nozzle and squirt some glaze on the cookies from each side of the jam filling. Let the glaze dry briefly.
Notes
- The amount of powdered sugar for the dough can be adjusted to taste.
- The amount of flour given may vary. Add flour mixed with baking powder in batches to the butter-egg mixture until the dough reaches the right consistency. It should become very soft and in no case too firm.
- Knead the dough only very briefly and quickly after adding flour to the other ingredients so that the cookies later taste really crumbly and tender.
- Instead of lemon juice, you can also use orange juice or just water for the glaze.
- Note the detailed tips and tricks for making cookies "Lodochka" above in the post.