Paired cookies with mixed fillings are simple, fragrant vanilla shortbread cookies that have a creamy filling. They are a variation of ‘occhi di bue’, and after baking, the cookies are filled and paired.
These classic little cookies, which many of us have tasted, are perfect for breakfast, snacks, or tea time. They are loved by both adults and children.
Also ideal as a homemade gift for friends or relatives.
For these paired cookies, I used two different shapes, one square and the other flower-shaped, with mixed fillings of peach and raspberry jam, and hazelnut and pistachio cream, to satisfy everyone’s tastes—children always love those filled with Nutella!
The recipe is very simple to make, so have fun preparing them too, and use the shapes and fillings you like best.
Depending on the occasion, you can also use hearts, stars, or other shapes.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 30 pairs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Paired Cookies with Mixed Fillings
- 3 3/4 cups all-purpose flour
- 7 oz butter
- 3/4 cup sugar
- 1 whole egg (medium)
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla powder (or extract)
- as needed raspberry jam
- as needed peach jam
- as needed hazelnut cream (nutella)
- as needed pistachio cream
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Stand Mixer
- 1 Rolling Pin
- 2 Baking Paper
- 2 Cookie Cutters
- 2 Baking Sheets
- 1 Oven
Steps for Paired Cookies
In the bowl of a stand mixer or a hand bowl, work the soft, room-temperature butter with sugar until creamy. Continue working and add the whole egg, the yolk, and the vanilla. Mix well and finally incorporate the sifted flour with the baking powder.
You can also flavor the shortcrust pastry with grated lemon or orange zest.
Work the dough quickly, wrap it in parchment or plastic wrap, and let it rest in the fridge for about 30 minutes.
After 30 minutes, take the dough from the fridge, roll it out on a floured surface or a sheet of parchment paper to a thickness of about 1/8 inch, not too thick.
This is because the cookies will be paired!
Cut out the shortcrust pastry with the cutters you prefer. For each cookie, you need one whole base and one with a hole in the center.
As you make the cookies, place them close in pairs, a few inches apart, on a baking sheet lined with parchment paper.
BAKING
Bake the cookies in a preheated convection oven at 350°F for about 12-15 minutes, adjusting based on your oven’s power if they need to be removed earlier. The cookies should be just golden, then take them out and let them cool.
After the cookies have cooled, you can fill them. Sprinkle lots of powdered sugar on the ones with holes.
Take the whole base cookie and top it with a teaspoon of jam, preserves, or cream, close and gently pair it with the holed cookie.
As you fill them, place them on a nice serving plate, alternating shapes and filling colors, sprinkle more sugar, and the cookies are ready to serve!
Storage, Tips, and Variations
Store the cookies in a tin to prevent them from losing their crunchiness and serve when needed.
Fill the cookies with creams, jams, or preserves, whatever you like most.
You can also flavor the shortcrust pastry with grated lemon or orange zest.
Use the cookie cutters you prefer according to the occasion found here!
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FAQs
Can they be made lactose-free?
Yes, you can use lactose-free butter
(See rolled and filled lactose-free cookies)
Or use a shortcrust with olive oil.
