Today’s sweet recipe: stracciatella shortbread cookies.
Crisp, crumbly, and delicious cookies with chocolate pieces made with stracciatella shortcrust pastry, perfect to enjoy at breakfast with a nice frothy cup of milk or at tea time.
They are very easy to prepare and with the ‘freezer trick‘ you will always have some ready to bake because these cookies need to be frozen before being shaped, then sliced and baked. This way, we will have the perfect shape and consistency. You can also prepare multiple batches to have ready to bake anytime. It’s a fantastic way to always have freshly baked cookies at home.
If, like me, you love making cookies, don’t miss my cookie recipe collection where this one is also included. I used chocolate from Easter eggs because I still had some, but you can use any chocolate.
Now let’s see, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: About 30 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for about 30 cookies
- 2 cups all-purpose flour
- 5.3 oz butter (cold)
- 3.5 oz powdered sugar
- 2 egg yolks (from medium eggs)
- 1 pinch salt
- 2.8 oz chocolate
Tools
- 1 Scale
- 1 Mixer
- 1 Cutting Board
- 1 Knife
- 1 Baking Tray
- 1 Baking Mat
- 1 Plastic Wrap
Let’s make stracciatella shortbread cookies together
In the mixer bowl, add the flour and the cold butter cut into pieces. Run the mixer to create a crumbly, sandy texture. Ensure this process is brief; otherwise, the butter will warm up and the mixture will become too soft.
Now add the powdered sugar, a pinch of salt, and the egg yolks to the crumbly mixture. Run the mixer again at medium-high speed, and soon you’ll see the mixture blend and come together on one side.
Meanwhile, chop the chocolate with a knife on a cutting board. When the dough is ready, turn it out onto a lightly floured work surface and add the chopped chocolate, kneading quickly to distribute the pieces evenly.
Once you have a smooth and homogeneous dough, shape it into a log about 1.5 to 2 inches in diameter. Wrap it in plastic wrap and place it in the freezer for at least 8 hours.
Now that the dough is frozen, take it out, remove the plastic wrap, and slice it into half-inch thick rounds. Place them on a baking tray lined with a baking mat or parchment paper, spacing them slightly apart.
Bake in a preheated oven at 350°F for 10-12 minutes or until they are golden underneath. Baking times may vary depending on your oven. Remove from the oven and let cool. Meanwhile, snap a photo of your stracciatella shortbread cookies and post it on social media tagging me (una riccia che pasticcia on Instagram and Facebook) and let me know which chocolate you used.
Una Riccia suggests
You can divide the stracciatella shortbread cookie dough into two logs to freeze and bake one at a time, or slice only the amount you need.
