cookie composition | Bewitching Kitchen

Some baking projects make me very happy. This was definitely one. For starters, the idea to make them came from my dear friend Jill, who shared a picture she saw in a Facebook group, and led me to investigate how to get my hands into those cookie cutters. It turns out, they are from Italy. That did not stop me….

PASTA FROLLA COOKIES WITH RASPBERRY JAM
(From the The Bewitching Kitchen)

200 g butter, cut in pieces and softened
75 g powdered sugar
40 g honey
2 g salt
1 egg yolk
1/2 tsp vanilla paste
300 g all-purpose flour
raspberry jam for filling
powdered sugar to shower the assembled cookies (optional)

Mix the flour with salt, reserve.

In the bowl of a KitchenAid type mixer, beat the butter with powdered sugar and honey until lighter in color and the sugar is fully dissolved, about 2 minutes. Add the yolk and vanilla paste, and mix well at low-speed.

Gradually add the flour/salt mixture. Mix until fully combined, but it is best to finish mixing by hand. Remove the dough from the bowl, wrap in plastic refrigerate at least 4 hours, preferably overnight.

Roll the dough, one half at a time 1/8 inch thick. Cut shapes (tops and bottoms) and bake at 350F for 10 to 12 minutes, depending on the size. Remove shapes that are smaller as they get ready.

Once the cookies are cool, cover the bottom part with raspberry jam and add the top half. Shower with powdered sugar before serving, if so desired.

ENJOY!

to print the recipe, click here

Comments: Pasta Frolla might very well be my favorite for cookies at the present time. Texture, taste, everything works. As to the cookie cutters, they can be found here. Beware, that site has things that are VERY hard to say no to. I did not worry about how long it would take for shipping, and it was a little less than 1 month. Not bad. Here is the set I used for this first adventure.

You will need two of the large 7-petal flower, 14 of the other two shapes. Then the smaller cutter is used to make the empty space in half of the cookies before baking. It is best to do the cut while the dough is still in the large cutters as I show below:

By doing that, you prevent the dough from getting distorted as you cut the inner portion out.

The other thing to consider is that the cut shapes will bake faster. Either bake them separately or be sure to remove them before the larger pieces get done, or they will brown too much.