Stuffed shortbread cookies, with mom’s special dough.
Simple, crumbly, delicious.
These stuffed shortbread cookies are delightful biscuits made with a special shortcrust pastry that melts in your mouth and can be filled as you like: Nutella, jams, pistachio creams, hazelnut, etc… In addition, they are very simple and quick to prepare.
Perfect for breakfast, a snack, or to offer and gift, these stuffed cookies will win everyone over with their goodness.
Also try:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup potato starch
- 1 egg
- 1 egg yolk
- 1 cup powdered sugar
- 1/2 cup butter at room temperature
- 1 1/4 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- grated zest of 1 lemon
- as needed Nutella®
- as needed hazelnut cream (or preferred jams, pistachio cream, almond cream, etc…)
Tools
- 1 Stand Mixer
- 1 Rolling Board
- 1 Rolling Pin
- 2 Baking Sheets
- 2 Cookie Cutters
Steps
Mix the sugar with the sifted flour, starch, and sifted baking powder.
Place the mixture into a well on a rolling board, add the butter in pieces, and start kneading until obtaining a crumbly mixture.
At this point, make a well in the center where you will place the egg, yolks, grated lemon zest, vanilla, and a pinch of salt, knead with your fingertips and then with your hands quickly until forming a smooth and homogeneous dough (You can also knead with the stand mixer using the K hook).
Form a ball and place it in a clean cloth or food wrap for at least 30 minutes in the fridge.
Place the flour and sugar, starch, and baking powder, in the bowl for 3 seconds at speed 3.
Add the egg, yolks, grated lemon zest, a pinch of salt 20 seconds/speed 5.
Place the obtained dough in a clean cloth or food wrap for 30 minutes in the fridge.
Preheat the oven to 356°F static.
Take the dough and roll it out into a sheet half a centimeter thick, using a cutter to make several discs, placing them on one or more baking sheets lined with parchment paper (the scraps should be kneaded again to make more cookies), proceed this way until the dough is finished.
Now count the obtained cookies and on half of them make a hole in the center using a smaller cutter (thus obtaining half cookies with a central hole, the other half whole).
Bake in a hot oven at 356°F for about 12 minutes depending on your oven, they should lightly brown.
Let cool.
Stuff the cookies two by two (a whole cookie below and the one with the hole on top) with Nutella, or as you like, hazelnut cream, jams, etc…
Dust with powdered sugar.
The stuffed shortbread cookies are ready to be enjoyed… HAPPY DESSERT!
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