Italian Pinch Cookies (Print Version)
Ingredients:
01 -
1 1/2 cups all-purpose flour.
02 -
1/4 cup powdered sugar (plus extra for dusting).
03 -
1/4 cup cornstarch.
04 -
1/2 tsp baking powder.
05 -
Zest of 1 lemon.
06 -
10 tbsp unsalted butter, softened.
07 -
1 1/2 tsp vanilla extract.
08 -
1 large egg.
09 -
1/3 cup strawberry jam (or preferred flavor).
Instructions:
01 -
In a large bowl, whisk together flour, powdered sugar, cornstarch, baking powder, and lemon zest.
02 -
Add softened butter, vanilla, and egg to the dry ingredients. Mix on low, then increase speed until a cohesive dough forms.
03 -
Wrap dough in plastic wrap and chill for 1 hour.
04 -
Roll dough to less than 1/4-inch thickness. Use a 2 1/2-inch cookie cutter to cut circles.
05 -
Place a small amount of jam in the center of each circle. Pinch sides together, leaving ends open.
06 -
Place on a baking sheet and bake at 350°F for 12-14 minutes until bottoms are golden.
07 -
Cool on a wire rack and dust with powdered sugar.
Notes:
01 -
Pizzicati, also known as Italian Pinch Cookies, are delicate shortbread cookies filled with a jam of your choice. These crumbly, buttery cookies are perfect for any occasion and offer a satisfying combination of sweetness and richness.