Cookies with grapes

Ingredients:

For the test:

• 3 cups sifted first grade flour, plus a little for sprinkling
• 2 teaspoons of granulated sugar
• 1 teaspoon of salt
• 4 tablespoons baking margarine, cut into cubes
• 240 g unsalted butter, cut into cubes
• 1/2 cup grape jam
• 1 large egg, beaten
• 1/3 cup milk

For the glaze:

• 1 tbsp. granulated sugar
• Juice of 2 oranges
• 2 tbsp orange liqueur (optional)
• 3/4 cup powdered sugar
• Grated orange zest, for sprinkling

Preparation:

1. To prepare cookies: Combine the flour, granulated sugar, and salt in a food processor. Add the margarine and one-quarter of the butter and pulse until the butter is incorporated into the flour, about 30 seconds. Add the remaining butter and pulse several times. Add half a cup of cold water and pulse several times until smooth. Form the dough into a ball, wrap tightly in plastic wrap, and chill for at least 1 hour. (For faster preparation, use previously chilled dough that has been refrigerated for at least 1 day.)
2. On a lightly floured surface, roll out the dough into a 25 x 35 cm rectangle, 3 mm thick. Using a pizza cutter or round pizza cutter, make ten 10 x 7 cm rectangles. Place the dough on a parchment-lined baking sheet. Chill for at least 15 minutes.
3. Spread 5 rectangles with grape jam (1 tablespoon per each), leaving a 1 cm border at each edge. Brush the edges with egg wash and top with the remaining 5 rectangles, pressing the edges with a fork or the side of the pan. Cool for 30 minutes. Meanwhile, preheat the oven to 200 C (400 F).
4. Bake the cookies for 20-25 minutes, pouring milk over them halfway through. Remove from the oven and let cool.
5. To prepare the glaze: In a large, shallow frying pan, cook the orange juice and liqueur (optional) with granulated sugar over medium heat until reduced by half, about 5-7 minutes. Remove from the heat and whisk in the powdered sugar until smooth, then cool.
6. Spread homemade cookies with grape glaze and sprinkle with orange zest. Let harden for 5 minutes.