Final Notes for the Apricot Jam Crescent Cookies Recipe
➡️ This type of jam cookie has an Austrian origin. The cake became very popular throughout Eastern Europe and the Balkans during the Habsburg Empire and is now one of the most beloved homemade cakes in many regions.
➡️ The most refined apricot jam cake recipe, the original one, uses shortcrust pastry with butter, but because of the high cost of butter, people have transformed the authentic recipe and prepared dough with lard, an ingredient that is much cheaper and found in many countryside households in which were sacrificed pigs at Saint Ignatius on December.
➡️ Apart from the low price, the lard also has the advantage of making very frail cakes. Although this jam cake can be consumed immediately, it becomes much better after a few days because the dough becomes very fragile. Kept in a cool place, the delicious jam cookies with lard are good to eat even for a few weeks without altering!
➡️ Since it’s prepared with lard, this apricot jam cake is usually made in wintertime. In my childhood, it was never absent from the Christmas table, but my grandmother prepared it until late spring or as long as she had lard and jam in the pantry…
➡️ When making this cake, I recommend you buy quality lard, without excess water in the composition. Also, the jam must be of high quality, viscous, and with a very high fruit content. The original version is made with apricot jam, but you can also use other fruit sweetness if you like so.
➡️ Another similar recipe, namely jam cookies with plum marmalade, is made similar but with another type of dough and competes in my preferences with these apricot jam crescent cookies (see how to make jam cookies with plum marmalade).
➡️ Enjoy making apricot jam crescent cookies from scratch! For additional info, read more about the origins of the jam crescent cookies here!
