Horseshoe cookies are delightful pastries that melt in your mouth, one leads to another, and as a child, I was crazy about them! A crumbly and fragrant shortcrust pastry, made even more delicious thanks to the tips of the cookie dipped in dark chocolate. Our children will go crazy for them, and not just them!
They are perfect to enjoy not just for breakfast but also for a snack with a nice cup of hot tea or a fragrant coffee. Their name comes from their shape, which resembles a horseshoe, a good luck charm, so they can be a wonderful gift idea to wish good luck.
Shall we go and prepare them together? Great, then here’s the recipe:
See you soon, Susy
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 88.77 (Kcal)
- Carbohydrates 10.77 (g) of which sugars 4.54 (g)
- Proteins 1.25 (g)
- Fat 4.68 (g) of which saturated 2.82 (g)of which unsaturated 1.64 (g)
- Fibers 0.54 (g)
- Sodium 2.82 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 40 horseshoe cookies
- 2 cups all-purpose flour
- 0.4 cups potato starch
- 0.8 cups powdered sugar
- 8.5 tbsp butter
- 1 egg
- 1 egg yolk
- 1 tsp baking powder
- Half tsp orange (powder)
- 7 oz 60% dark chocolate (for decorating the tips)
Tools
- Cookie cutter
- Bowl
Prepare the horseshoe cookies
Start by preparing the shortcrust pastry. In a bowl, place the soft butter cut into pieces with the powdered sugar and orange powder. Work with a spoon until it becomes a cream, add the egg and the yolk, and mix to incorporate the ingredients well.
Incorporate the flour and potato starch and work with your hands, kneading until you obtain a homogeneous dough. Wrap it in parchment paper and place it in the refrigerator for an hour.
After the resting time of the shortcrust pastry, take it out of the fridge, roll it out with a rolling pin, and with the horseshoe-shaped cookie cutter, cut out the cookies that you gently place on a baking tray lined with parchment paper.
Bake at 355°F (static oven) for 12/15 minutes. Once out of the oven, the cookies will still be soft, so let them cool on a rack to firm up.
In the meantime, melt the dark chocolate in a double boiler, and once the cookies have cooled, dip the tips and let them drain on the rack. Once the glaze has solidified, you can taste them!
