Pizzicati Italian Cookies
A delicious crunchy cookie recipe. Traditionally filled with your favorite Jam or Nutella! These simple, buttery cookies make the perfect snack or even dessert.
- 190g/1 1/4 cup self raising flour
- 125g/1/2 cup butter
- 100g/1/2 cup sugar
- 1 tsp vanilla extract
- 1 egg
- Plain flour, to dust
- Icing/powdered sugar
Preheat oven to 180C/350F. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla extract in a medium bowl until pale and creamy. Add the egg and beat until combined. Sift flour over the butter mixture and stir until combined.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or even overnight.
Roll half the dough at a time on a floured flat surface until the thinness of a pie crust or a little thicker if you want, cut out with a small round cookie cutter.
Place a teaspoon of jam in the middle of the circle and take the two ends and pinch them together.
Dip your fingers in a little water to make sure that the dough sticks together and doesn’t open while baking.
Place cookies on the prepared cookie sheets and bake for approximately 12-15 minutes.
Let cool completely then dust with a little powdered sugar.