Have you ever seen green filled cookies? 😀
I’ve had the photos of these filled cookies for a long time, and today is finally their turn. 😊 Thanks to the sweet walnut focaccia that prompted me to dig out the photos from the archive and write the recipe. It was about time!
What does walnut focaccia have to do with these cookies? As a recipe, nothing 🤭 but as an idea, everything! Because the initial idea I had for the Monday recipe (for Light and Tasty) was a filled-cookie idea, before the focaccia idea conquered me and I decided to choose it.
So here I am today telling you about these green filled cookies, yes, today it’s their turn. They are made with the powerful avocado shortcrust. You remember this alternative shortcrust, right?
In my now long experience as a serial cookie producer, the avocado shortcrust had been the protagonist of my… green period. That period when I produced an endless variety of avocado shortcrust cookies, some of which then ended up, all together passionately, in this multi-recipe.
That’s right, this is when this reinterpretation of the raviole recipe dates back to, but… shhhh 🤫 don’t tell anyone! These are not raviole (repeat with me: they are not raviole!) but simple-and-so-loved-by-children green cookies filled with Bologna mustard. 😇😃
✌ ✌ ✌
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 16-18 cookies
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
Raviole are those typical Bolognese filled cookies that I’ve talked about on various occasions, which we ritually repeat every year at my house on Father’s Day. They are crescent-shaped cookies filled with Bologna mustard, a typical jam, which for me is the best to use as a filling for cookies of any shape, because it’s very compact.
It’s not always easy to find it outside the Bolognese area, and sometimes I replace it with plum jam (or even sour cherry), but this time I found the mustard online, which is notably convenient, rather than going to Bologna just for it! 😃 If you’d like to take a look, I’ll add the link below (just click on the Bologna mustard ingredient).
- avocado shortcrust
- orange peel powder
- Bologna mustard (or plum jam)
Tools
- Cookie Cutters round cookie cutters
Steps
Making these green filled cookies is very simple. Here’s how:
Prepare the shortcrust following my avocado shortcrust instead of butter recipe.
Roll out the dough and cut it into discs using a round cookie cutter or a pastry ring.
Place a teaspoon of Bologna mustard (or other jam) on each dough disc.
👉 If you choose to make large cookies, obviously doubling the jam is better. 😉
Flavor with a pinch of orange powder.
👉 Or grated orange zest, or lemon.
Fold the dough and seal the edge of each cookie by pressing with your fingertips or with the tines of a fork.
Place the cookies on a baking sheet lined with parchment paper and bake them in the oven at 356°F for about 15 minutes.
After baking, the color of the dough fades a bit, depending on the surface browning.
But look at what a beautiful color it is!
The avocado shortcrust, if you haven’t tried it yet… you absolutely must! 😊 It’s the ideal solution for those who cannot use butter and want an alternative to the usual oil shortcrust, it’s beautiful to look at because it’s naturally colored, and then… it certainly can’t be missed by those who love to experiment in the kitchen.
Because we like to have fun cooking, cooking the same things over and over… oh but what a bore!!! 😄
Do you agree? 😀
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On my new WhatsApp channel and on Instagram, Facebook page and Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter.
