Pizzicati Italian pinch cookies
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Pizzicati (Italian Pinch Cookies)
These delicate jam-filled shortbread cookies are so simple and easy to make. With a light texture and subtle sweetness, they pair perfectly with some coffee or hot tea .
Cuisine:
ITALIAN
SERVES – 40 COOKIES
Course:
DESSERT
Equipment
• 2 ½-inch circular biscuit or cookie cutter
Ingredients
• ▢2 cups (270 g) all purpose flour
• ▢½ cup (60 g) of powdered sugar, plus more for dusting
• ▢½ teaspoon baking powder
• ▢Zest of 1 lemon
• ▢10 tablespoons (140g) butter, very soft
• ▢1 teaspoon vanilla extract
• ▢2 eggs
• ▢⅓ cup strawberry jam
Instructions
• Mix dry ingredients: In a large bowl combine the flour, powdered sugar, baking powder, and lemon zest. Whisk to combine.
• Add the wet ingredients: To the bowl with the dry ingredients, add softened butter, vanilla extract, and eggs. Using a hand mixer, beat on low just until the flour is a little wet, then increase the speed to medium until the dough becomes a loose grainy mixture, about 3 to 4 minutes. Take a rubber spatula and scoop around the bowl then knead with the spatula (or your hands) for a minute or so just until you have a slightly sticky, cohesive dough.
• Wrap the dough and chill: Transfer the dough onto a sheet of plastic wrap and form it into a 1-inch thick disk. Place it in the fridge to chill for one hour.
• Roll out the cookie dough: Dust a countertop with flour, but don't use too much. You want the dough to be a little sticky so it holds the pinch in the next step. Roll out the dough into a disk that is less than ¼ inch thick (about the height of 2 quarters stacked on top of each other). You want to get 30 to 40 cookies out of the dough. If it's rolled too thick the pinch may not hold. Use a 2 ½ -inch biscuit or cookie cutter and cut out as many circles as you can. Transfer the circles to a baking sheet. Repeat until all the dough is used up.
• Fill and pinch the cookies: Place a scant teaspoon of jam in the center of each circle. Then lift the sides, pinch the tops together about three finger tips wide across the top, but leave the ends open. Fold the pinched side down to the left or right side of the cookie.
The cookies will not spread, so as you pinch them you can move them so the pinched cookies are only about 1 inch apart on the baking sheet. I can get 20 pinched cookies on a single baking sheet.
• Bake the cookies: Place the baking sheet in the oven and bake in a 350°F oven for 12-14 minutes. The bottoms will be lightly golden, the jam will spread to the open ends, but the cookies will still be pale and don’t take on much color.
• Cool and dust the cookies: When the cookies are ready remove them from the oven and transfer them to a wire rack to cool completely. Then dust with powdered sugar and serve.
•
These delicate jam-filled shortbread cookies are so simple and easy to make. With a light texture and subtle sweetness, they pair perfectly with some coffee or hot tea .
Cuisine:
ITALIAN
SERVES – 40 COOKIES
Course:
DESSERT
Equipment
• 2 ½-inch circular biscuit or cookie cutter
Ingredients
• ▢2 cups (270 g) all purpose flour
• ▢½ cup (60 g) of powdered sugar, plus more for dusting
• ▢½ teaspoon baking powder
• ▢Zest of 1 lemon
• ▢10 tablespoons (140g) butter, very soft
• ▢1 teaspoon vanilla extract
• ▢2 eggs
• ▢⅓ cup strawberry jam
Instructions
• Mix dry ingredients: In a large bowl combine the flour, powdered sugar, baking powder, and lemon zest. Whisk to combine.
• Add the wet ingredients: To the bowl with the dry ingredients, add softened butter, vanilla extract, and eggs. Using a hand mixer, beat on low just until the flour is a little wet, then increase the speed to medium until the dough becomes a loose grainy mixture, about 3 to 4 minutes. Take a rubber spatula and scoop around the bowl then knead with the spatula (or your hands) for a minute or so just until you have a slightly sticky, cohesive dough.
• Wrap the dough and chill: Transfer the dough onto a sheet of plastic wrap and form it into a 1-inch thick disk. Place it in the fridge to chill for one hour.
• Roll out the cookie dough: Dust a countertop with flour, but don't use too much. You want the dough to be a little sticky so it holds the pinch in the next step. Roll out the dough into a disk that is less than ¼ inch thick (about the height of 2 quarters stacked on top of each other). You want to get 30 to 40 cookies out of the dough. If it's rolled too thick the pinch may not hold. Use a 2 ½ -inch biscuit or cookie cutter and cut out as many circles as you can. Transfer the circles to a baking sheet. Repeat until all the dough is used up.
• Fill and pinch the cookies: Place a scant teaspoon of jam in the center of each circle. Then lift the sides, pinch the tops together about three finger tips wide across the top, but leave the ends open. Fold the pinched side down to the left or right side of the cookie.
The cookies will not spread, so as you pinch them you can move them so the pinched cookies are only about 1 inch apart on the baking sheet. I can get 20 pinched cookies on a single baking sheet.
• Bake the cookies: Place the baking sheet in the oven and bake in a 350°F oven for 12-14 minutes. The bottoms will be lightly golden, the jam will spread to the open ends, but the cookies will still be pale and don’t take on much color.
• Cool and dust the cookies: When the cookies are ready remove them from the oven and transfer them to a wire rack to cool completely. Then dust with powdered sugar and serve.
•
