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Pizzicati Italian pinch cookies Recipe

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This recipe for Pizzicati Italian pinch cookies is from The Di Vito Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups all purpose flour (195 grams)
1/2 cup corn starch (68 grams)
1/2 cup + 2 tablespoons icing / powdered sugar (75 grams)
1/2 teaspoon baking powder
1 pinch salt
1 large egg (room temperature)
1/2 cup butter (soft) (112 grams)
1/4 - 1/2 cup jam*
* Choose your jam of choice, a thick jam is the best or even Nutella.
Directions:
Directions:
Instructions
In a large bowl sift together the flour, cornstarch, icing sugar and baking powder, make a well in the centre and add the egg and butter combine with a fork until mixture is almost combined. (if you wish you can use a food processor or stand up mixer with the paddle attachment).

Move to a lightly floured flat surface and gently knead until you have a soft smooth dough (do not over knead) (if too sticky then add a little extra flour if too dry add a little more butter (a tablespoon at a time).
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Remove from the fridge and roll half the dough at a time on a floured flat surface until a little bit thicker than a pie crust, cut out with a medium (2 1/4 - 2 1/2 inches / 7 cm) or small (2 inch /5 cm) round cookie cutter.
Place a teaspoon of jam in the middle of each circle and take the two ends and pinch them together, dip fingers in a little water and pinch the dough again, just to make sure that the dough sticks and doesn't open while baking.
Place the cookies on 1-2 parchment paper lined cookie sheets. Preheat oven to 350F (180C), while the oven is preheating refrigerate the cookies, then bake for approximately 12-15 minutes. Let cool completely then dust with a little icing / powdered sugar. Enjoy.
Personal Notes:
Personal Notes:
Notes
For Room Temperature remove ingredients from the fridge 30-45 minutes before using (longer if your house is cool).
You can even bring the dough together with a food processor or stand up mixer with the paddle attachment.

 

 

 

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