The filled embossed cookies are delicious crumbly shortbread cookies, fragrant, enriched with pistachio or chocolate spread if you prefer. Beautiful to look at, delicious to enjoy with hot or cold tea, hot chocolate or after-meal coffee. The filled embossed cookies are also perfect as a homemade gift if wrapped in pretty little bags. Tell the truth, aren’t they cute?
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: About 40 cookies
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The butter must be cold from the fridge and the egg at room temperature. The doses of this shortbread are suitable for using the cookie stamp. Using a classic recipe or changing the amounts risks losing the design during baking.
With the indicated amounts, you get about 40 single cookies or 20 filled ones.
- 2 1/2 cups all-purpose flour
- 5.3 oz butter
- 3/4 cup powdered sugar
- 1 egg
- 1 tsp vanilla extract (or vanillin or bean)
- as needed pistachio spreadable cream
Tools
- 1 Kitchen Aid Artisan Mixer
- 6 Cookie Cutters
- 1 Rolling Pin with Thickness Rings
- 1 Perforated Baking Tray
- 1 Cooling Rack for Sweets
Steps
In the bowl of the stand mixer with the flat beater, work all the ingredients until they are compact and well blended: flour, powdered sugar, butter in pieces, egg, and vanilla.
Take the dough and work it on the work surface forming a slightly flattened rectangular dough. Wrap it in plastic wrap and store it in the refrigerator for two hours.
After the resting time, bring the dough back to the lightly floured work surface and using the rolling pin with thickness rings of 1/4 inch, roll out the shortbread. Cut the cookies with the appropriate cutters and imprint the design using the relative stamp.
Place the cookies on a perforated baking tray (I use it because especially with cookies and shortbread the baking is better and perfectly even) and put them in the refrigerator for 15 minutes then bake them at 356 °F static, preheated for 15 minutes.
Let them cool on a rack and then fill them with pistachio spread or your preferred one.
Notes
The recipe I use for these cookies is always the same one that I found attached to the plunger cutters: Miriam Bonizzi’s shortbread.
