Shortcrust flower cookies: simple and quick to make, perfect for breakfast and snack time.
The shortcrust flower cookies are very easy to make: perfect to serve with coffee or tea.
If you love cookies, you absolutely must try them, as I was saying they are simple and quick to prepare.
To flavor them, I used lemon zest and for the filling, jam. You can use the jam you prefer.
The shortcrust flower cookies are a recipe from Grandma Teresa. But let’s see how to prepare them right away.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 2 eggs
- 7 tbsps sugar
- 5 tbsps butter (soft)
- 1 lemon zest
- 1 1/2 tsps baking powder
- as needed jam
Tools
- 1 Bowl
- 1 Fork
- 1 Rolling pin
- 1 Cookie cutter
- 1 Baking tray
- 1 Parchment paper
- 1 Plastic wrap
How to Prepare Shortcrust Flower Cookies
In a bowl, add the eggs, sugar, and grated zest of a treated lemon. Mix with the fork.
Add the soft butter, flour, and baking powder. Start mixing with the fork, then when you can no longer do so, continue kneading by hand. You should obtain a smooth and homogeneous dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 40 minutes.
After half an hour, retrieve the dough and roll it out (to a height of about 1/4 inch) with the rolling pin on a lightly floured surface. Use a flower-shaped cookie cutter to make the cookies.
Place the cookies on a baking tray lined with parchment paper.
In the center of each flower, place the jam (about half a teaspoon).
With the remaining dough, form small cords and place them on top of the cookies.
Bake in a preheated oven, static at 350°F, and let them cook for about 12/15 minutes. Please check the baking times based on your oven. The cookies should remain light and not darken too much.
Once baked, let them cool and if you like, dust with powdered sugar.
Serve yourself.
