This week we bring you a recipe for these just-right “love” cookies for Mother’s Day.
You can shape it any way you like, we chose flowers and hearts and two brightly colored compotes: Tuttafrutta Cranberry and Tuttafrutta Peach, but for those with a sweet tooth we also recommend our chocolate spreads such as White Chocolate and Cocoa Bean or Dark Orange Spread .
Recipe for 20-25 cookies
Ingredients
100 g butter 200 g flour 50 g potato starch 1 whole egg 1 egg yolk 2 level teaspoons baking powder 100 g sugar 1 vanilla pod 1 grated lemon peel 1 pinch of salt
Preparation
Get a large bowl.
Create a fountain with the flour sifted with the starch.
Add the eggs, sugar, butter, grated lemon peel, vanilla bean pulp taken from the pod, and pinch of salt.
Finally, add the baking powder.
Start kneading from the center, slowly incorporating the flour.
Turn the dough out onto the board and knead it with your hands until you create a nice smooth, compact ball.
Let it rest in the refrigerator for an hour.
After the dough has rested in the refrigerator, take a rolling pin and start rolling out a fairly thin layer.
Meanwhile, turn on the oven to 180 degrees.
Take molds of your choice and start shaping the cookies.
Do this until you run out of dough.
On half of the created disks make a small hole in the center.
(We helped ourselves with a cork if you don’t have a stencil).
Bake for about 15 minutes.
To adjust, as soon as you see the cookies start to brown, take them out of the oven.
Once cooled, comes the fun part, which is the filling with our Tuttafrutta Cranberry and Tuttafrutta Peach preserves.
Put on a generous layer of jam and compose the cookie.
The extra gear
Using our Tuttafrutta compotes will make your cookies special for two reasons: the colors and the flavor.
Try it and let us know! #string #restiamoacasaecuciniamo #augurimamma
