Good morning dear friends, here is today’s recipe: decorated cookies with icing and sprinkles made by my daughter Flavia. 🤩

A few days ago we sent the kids on vacation with their grandparents. And even if it was only for a few days… well, we missed them a lot. 😌
But today they’re back, so today is the perfect day to add one of Flavia’s recipes to this family recipe diary that is this blog.

Lately Flavia has been showing good culinary intuition (especially with a “savory” recipe that I’ll tell you about soon), and she enjoys decorating sweets, especially cookies.
In fact, these are not the first decorated cookies here: do you remember our Christmas cookies (which every Christmas are always her work)? 🤩

Today’s production, however, has a peculiarity: it was born from an impulse, the impulse to try to imitate, in cookie form… a donut! 😀 Specifically this donut:

Which was made by my son Fabrizio, an aspiring 3D-designer who used these summer holidays to play with computer graphics (and in my mother’s opinion, he’s doing pretty well for a thirteen-year-old 😍).

And if in the end the resemblance between Flavia’s pink cookies and Fabrizio’s fake donut isn’t that… similar, well, we loved the cookies anyway! Both to look at and to eat!
Publishing both of their efforts here gives me a lot of satisfaction. 😊

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Here are more Flavia’s Recipes 👇

Difficulty: Easy
Cost: Budget-friendly
Rest time: 30 Minutes
Preparation time: 45 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

👉 The shortcrust dough comes, as always, from the classic shortcrust pastry, although with different flours, and is similar to that of the Christmas cookies but without ginger.

1 2/3 cups type 1 flour (about 200 g / 7 oz)
3/4 cup spelt flour (about 100 g / 3.5 oz)
5 2/3 tbsp butter (about 80 g / 2.8 oz)
6 1/3 tbsp sugar (about 80 g / 2.8 oz)
1 egg
Half teaspoon baking powder
as needed milk (1-2 tablespoons if needed)
water-based icing for pastries
red food coloring
colored sprinkles

Tools

Cookie cutters
Baking sheet
Parchment paper
Cooling rack

Steps

Put the two flours in a bowl and add the baking powder.
Add the sugar, the egg, and the butter, softened but still cold, cut into pieces.
Work with your fingertips to dissolve the sugar and incorporate the butter, trying not to warm the butter too much.
If the dough crumbles, add one or two tablespoons of milk. This need may depend on the type of flour used or the size of the egg.
Put the dough ball in the fridge for half an hour, then proceed to make the cookies using your preferred cutters.
Bake in the oven at 356°F for 10-15 minutes (time may vary depending on the thickness of the cookies).
To make cookies with a hole, the fake-donut type, Flavia used a round cutter, then to make the central hole, not finding a cutter that small, she made a little cone out of aluminum foil (photo below) which flattened when she used it, but well… I assure you it was a cone at the beginning! 😀
For the decoration she used water icing, coloring it with a few drops of red food coloring. Finally she added the essential colored sprinkles.
Enjoy!
Ah! For those who don’t have the time or desire to do the decorations… I assure you these cookies are delicious even without icing! 😊😉
Oh well, since I found two more photos, I’ll proudly show them too! Even if they didn’t come out perfectly in focus… but that doesn’t matter to us; what matters is that these decorated cookies made by Flavia were all finished immediately! 😀