Pizzicati cookies recipe (Italian Pinch Cookies) 2024
Pizzicati,or Italian punch cookies, are delicate jam-filled treats that add the perfectsweetness to any dessert tray.
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.
Notes
If you love this Pizzicati cookies recipe please give it 5 stars and share this recipe with your family members and friends. I hope you enjoy this Pizzicati cookies recipe as much as my family and I have. If you have any family recipe stories, share them in the comments.
Feel free to share your baked creations by tagging me on Instagram, Facebook, Pinterest, and Twitter with the username crispy cookies. I am so excited to see your delicious baking endeavors.