Description
These heritage-inspired Italian cookies feature a tender, melt-in-your-mouth texture achieved through a specific cold-butter technique and an extra egg yolk. Perfect for holiday platters, they stay remarkably soft for up to a week when stored properly.
Ingredients
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg
- 1 extra egg yolk
- ½ cup plus 1 tablespoon cold salted butter
Instructions
- In a large glass bowl, whisk together the all-purpose flour, granulated sugar, and baking powder until evenly distributed.
- Create a well in the center and add the egg, extra egg yolk, and cold salted butter, then mix with a pastry cutter or food processor until the mixture resembles coarse sand.
- Move the dough to a lightly floured surface and gently knead just until it forms a cohesive ball, being careful not to overwork the gluten.
- Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to allow the flour to hydrate and the butter to firm up.
- Roll the chilled dough to 1/4 inch thickness on a floured surface and cut into your preferred holiday shapes.
- Place the cut cookies on a parchment-lined baking sheet and chill them a second time while the oven preheats to 350°F (180°C).
- Bake for 10-12 minutes, looking for a very light golden color on the bottom while the tops remain pale.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best results, ensure your butter is truly cold straight from the fridge to create those signature steam pockets during baking. If the dough becomes too soft while rolling, return it to the refrigerator for 10 minutes to maintain the structural integrity of your shapes. To keep them extra fresh, store them in an airtight container at room temperature with a slice of white bread to maintain moisture.
- Prep Time: 45 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian