Pizzicati cookies recipe
Pizzicati, or Italian punch cookies, are delicate jam-filled treats that add the perfect sweetness to any dessert tray. They have a light texture and only half a cup of sugar in the entire recipe, making them the perfect companion for after-meal coffee or tea. Although usually enjoyed as part of an evening snack or holiday dessert, they also make a delicious breakfast.
This recipe yields about 30 to 40 small cookies, with each cookie about two bite-sized and dusted lightly with powdered sugar. Preferred jam fillings include strawberry, fig, or apricot, although some have experimented with Nutella. Regardless of the filling, these tender shortbread cookies will surely please friends and family alike.
“Pizzicati, also known as Italian punch cookies, are delicate shortbread treats filled with jam, perfect for any dessert tray.”
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Ingredients Pizzicati cookies recipe
Pizzicati, or Italian Pinch Cookies, are beloved for their simplicity and ease of preparation, making them a perfect baking project for families. The ingredients typically include:
- All-purpose flour: Commonly found in most households, it forms the base of the shortbread dough.
- Powdered sugar: Used both in the dough and for dusting the cookies, imparting a snowy finish.
- Corn starch: Helps maintain the dough’s shape by preventing gluten development.
- Baking powder: Provides a slight lift to the cookies without being too overwhelming.
- Lemon zest: Enhances the flavor profile, especially when combined with strawberry jam.
- Softened butter: Facilitates the quick assembly of the dough; if butter is not softened, a brief microwave zap can do the trick.
- Vanilla extract: Adds a subtle flavor, although almond extract or other flavors can be substituted.
- Egg: Contributes to the dough’s structure.
- Strawberry jam: Often preferred for its compatibility with lemon zest, but other jam flavors can be used as desired.
Instruction Pizzicati cookies recipe
Making Italian pinch cookies is a straightforward process, but it’s important to handle the dough with care to achieve the best results. Here’s how to make them:
- Mix dry ingredients:
In a large bowl, combine flour, powdered sugar, corn starch, baking powder, and lemon zest. Whisk the ingredients together until well combined.
- Add the wet ingredients:
Into the bowl with the dry ingredients, add softened butter, vanilla extract, and egg. Use a hand mixer to beat the mixture on low speed until the flour is slightly wet. Then, increase the speed to medium until the dough forms a loose, grainy mixture. Use a rubber spatula to knead the dough until it becomes slightly sticky and cohesive.
- Wrap and chill the dough: Transfer the cohesive dough onto a sheet of plastic wrap and shape it into a 1-inch thick disk. Place the dough in the refrigerator to chill for one hour.
- Roll out the cookie dough: Dust the countertop with flour and roll out the dough into a disk less than ¼-inch thick. Ensure the dough is not too thick or floured excessively to ensure proper sealing when pinching the cookies. Cut out circles using a 2 ½ -inch biscuit or cookie cutter and transfer them to a baking sheet lined with parchment paper.
- Fill and pinch the cookies: Place a scant teaspoon of jam in the center of each circle. Pinch the center together, leaving each end open. Fold the pinched section down to the left or right side of the cookie. Ensure the pinched cookies are placed about 1 inch apart on the baking sheet.
- Bake the cookies: Preheat the oven to 350°F and bake the cookies for 12-14 minutes until the bottoms are lightly golden. The jam will spread to the open ends, but the cookies will remain pale.
- Cool and dust the cookies: Once baked, transfer the cookies to a wire rack to cool completely. Dust them with powdered sugar before serving.
By following these steps, you’ll have a batch of delightful Italian pinch cookies ready to be enjoyed with a cup of coffee or tea.
Trouble-Shooting Pizzicati cookies recipe
Making perfect Pizzicati cookies requires attention to detail, but with some troubleshooting tips, you can master them:
- Use a small amount of jam: Stick to just half a teaspoon of jam for each cookie to prevent overfilling and ensure the cookies seal properly.
- Chill the dough if needed: If the dough becomes too soft and difficult to work with, refrigerate it to firm it up. Avoid adding more flour, as it can affect the texture of the cookies.
- Roll the dough thinly: Aim for a thin dough, about the height of two stacked quarters. Thicker dough can result in cookies that don’t seal properly.
- Utilize a bench scraper: A bench scraper can help lift the dough off the work surface, making it easier to handle and preventing sticking.
- Properly seal the cookies: Pinch the sides together firmly, then fold the pinch over to help create a tight seal.
- Be creative with failed cookies: If some cookies pop open during baking, repurpose them as sandwich cookies by placing one on top of the other, or chop them up to use in desserts like trifles or as toppings for ice cream.
Enjoying Pizzicati cookies recipe
These delightful cookies aren’t just for Christmas. They’re perfect for various occasions, including bridal showers, Sunday brunches, baby showers, or Mother’s Day celebrations. Serve them alongside coffee for a delightful treat.
Once you’ve mastered filled cookies like Pizzicati, consider exploring other recipes like ma’amoul, a cookie with a date filling, or Baci Di Dama, an Italian hazelnut cookie filled with melted chocolate. These treats will surely impress your family and friends.
How to Store and Freeze Pizzicati
Storing and freezing Pizzicati cookies recipe cookies is a breeze:
- Bake and Cool: After baking a batch of cookies, allow them to cool completely before proceeding.
- Layer with Parchment: Place the cooled pinch cookies between sheets of parchment paper. This prevents them from sticking together.
- Airtight Container: Transfer the layered cookies into an airtight container suitable for freezing.
- Freezing: Place the container in the freezer. The cookies can be stored for several weeks if properly sealed.
- Thawing: When you’re ready to enjoy the cookies, remove them from the freezer and let them thaw at room temperature for about 30 minutes.
- Dusting: Once thawed, transfer the cookies to your serving platter and give them a light dusting of powdered sugar for an elegant finish.
By following these simple steps, you can prepare Pizzicati cookies recipe ahead of time, ensuring you have a delicious treat ready whenever you need it.
Nutrition
Calories: 64.8kcalCarbohydrates: 8.3gProtein: 1gFat: 3.1gSaturated Fat: 1.9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.8gTrans Fat: 0.1gCholesterol: 15.7mgSodium: 32mgPotassium: 12.9mgFiber: 0.2g
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HAPPY BAKING🍪🍪🍪
Pizzicati cookies recipe (Italian Pinch Cookies) 2024
Ingredients
- Ingredients
- Pizzicati or Italian Pinch Cookies, are beloved for their simplicity and ease of preparation, making them a perfect baking project for families. The ingredients typically include:
- All-purpose flour: Commonly found in most households it forms the base of the shortbread dough.
- Powdered sugar: Used both in the dough and for dusting the cookies imparting a snowy finish.
- Corn starch: Helps maintain the dough's shape by preventing gluten development.
- Baking powder: Provides a slight lift to the cookies without being too overwhelming.
- Lemon zest: Enhances the flavor profile especially when combined with strawberry jam.
- Softened butter: Facilitates the quick assembly of the dough; if butter is not softened a brief microwave zap can do the trick.
- Vanilla extract: Adds a subtle flavor although almond extract or other flavors can be substituted.
- Egg: Contributes to the dough's structure.
- Strawberry jam: Often preferred for its compatibility with lemon zest but other jam flavors can be used as desired.
Instructions
- Instruction
- Making Italian pinch cookies is a straightforward process, but it's important to handle the dough with care to achieve the best results. Here's how to make them:
- Mix dry ingredients: In a large bowl, combine flour, powdered sugar, corn starch, baking powder, and lemon zest. Whisk the ingredients together until well combined.
- Add the wet ingredients: Into the bowl with the dry ingredients, add softened butter, vanilla extract, and egg. Use a hand mixer to beat the mixture on low speed until the flour is slightly wet. Then, increase the speed to medium until the dough forms a loose, grainy mixture. Use a rubber spatula to knead the dough until it becomes slightly sticky and cohesive.
- Wrap and chill the dough: Transfer the cohesive dough onto a sheet of plastic wrap and shape it into a 1-inch thick disk. Place the dough in the refrigerator to chill for one hour.
- Roll out the cookie dough: Dust the countertop with flour and roll out the dough into a disk less than ¼-inch thick. Ensure the dough is not too thick or floured excessively to ensure proper sealing when pinching the cookies. Cut out circles using a 2 ½ -inch biscuit or cookie cutter and transfer them to a baking sheet lined with parchment paper.
- Fill and pinch the cookies: Place a scant teaspoon of jam in the center of each circle. Pinch the center together, leaving each end open. Fold the pinched section down to the left or right side of the cookie. Ensure the pinched cookies are placed about 1 inch apart on the baking sheet.
- Bake the cookies: Preheat the oven to 350°F and bake the cookies for 12-14 minutes until the bottoms are lightly golden. The jam will spread to the open ends, but the cookies will remain pale.
- Cool and dust the cookies: Once baked, transfer the cookies to a wire rack to cool completely. Dust them with powdered sugar before serving.
- By following these steps, you'll have a batch of delightful Italian pinch cookies ready to be enjoyed with a cup of coffee or tea.
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