The cottage cookies are fragrant, crumbly, and delicious vanilla shortbreads to serve with coffee or tea. I love cookie molds and always look for new ones to offer something on my table that is not only tasty but also beautiful. And these cottage cookies are really charming. These also add to the list of homemade gift ideas to package in a bag or jar. The recipe? That doesn’t change! The shortcrust for decorated cookies is always the same: the frollizzi!
Don’t miss it
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 50 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
The butter must be cold from the refrigerator and the egg at room temperature. These shortcrust quantities are suitable for using a cookie stamp. Using a classic recipe or modifying the quantities may cause the design to disappear while baking.
With the indicated quantities, you get about 40/50 cookies: it depends on the size of the molds you decide to use.
- 2 1/2 cups all-purpose flour
- 5.3 oz butter
- 3/4 cup powdered sugar
- 1 egg
- 1 tsp vanilla extract
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling Pin with thickness rings
- 1 Baking Sheet perforated
- 1 Cookie Cutters with Ejector
Steps
In the bowl of a stand mixer with the paddle attachment, mix all the ingredients until they are compact and well blended: flour, powdered sugar, butter chunks, egg, and vanilla.
Take the dough and work it on the work surface, forming a slightly flattened rectangular block. Wrap it in plastic wrap and place it in the refrigerator for two hours.
After resting, return the block to the lightly floured work surface and using a rolling pin with 2 1/2 inch spacers, roll out the shortcrust. Cut the cookies with the appropriate molds and imprint the design using the corresponding stamp.
Place the cookies on a perforated baking sheet and chill them in the refrigerator for 15 minutes, then bake at 356°F (static), preheated for 15 minutes.
