Assorted Crumbly Cookies, with just one dough many types of different cookies! Made with simple ingredients, they are perfect for any occasion, from a delicious breakfast to an afternoon tea break, but they are also great to enjoy at the end of a meal or to offer to your guests, or to give as a gift.

There is nothing like the intoxicating aroma of freshly baked cookies spreading through the house. This assortment of homemade cookies is a true embrace of sweetness, perfect for any occasion.

The basic dough requires few ingredients that must be of excellent quality: flour, butter, eggs, sugar, with the addition of a small amount of potato starch to give lightness to the cookies and a pinch of baking powder.

If stored in a closed box, they keep well and are perfect for gifting. Just a bit of imagination and the right cookie cutters, and you’ll get delicious cookies for every occasion and taste. These, for example, are nice to prepare for Easter. Get your kids to help you make them in any shape you prefer.

Now let’s see how to make the recipe for Assorted Crumbly Cookies. Prepare the ingredients, and let’s begin!

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Difficulty: Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian

Ingredients for Assorted Crumbly Cookies

2 3/4 cups flour
1 1/4 cups potato starch
7 oz butter (cold in pieces)
1 cup powdered sugar
1 egg (+ 1 yolk)
1 teaspoon baking powder
1 pinch salt
as needed vanilla (flavoring)
2 tablespoons unsweetened cocoa powder (for chocolate shortcrust)
as needed food coloring (yellow – to add to a small piece of shortcrust to make chick-shaped cookies and the center part of the flowers)
as needed apricot jam
as needed dark chocolate
as needed powdered sugar

Tools

1 Work surface
1 Rolling pin
1 Baking sheet
Cookie Cutter various shapes

Preparation of Assorted Crumbly Cookies

Making Assorted Crumbly Cookies is very simple. First, start by preparing the dough.
Place all the ingredients in the stand mixer (except for the unsweetened cocoa) and start mixing, just until everything comes together.
At this stage, it is crucial not to overwork the dough, or it will become tough and not crumbly.
Take a small piece of the dough and incorporate the unsweetened cocoa, mixing well. Form a ball.
Wrap the shortcrust pastry with plastic wrap and let it rest in the fridge for about 1 hour: this step is crucial because the gluten in the dough needs to rest and relax.
After the indicated time, spread a sheet of parchment paper on your work surface and dust it with flour.
Preheat the oven to 350°F, static mode.
Place the shortcrust pastry block and roll it out with a rolling pin to a thickness of about 1/4 inch.
If it tends to crumble, work it a little with your hands before rolling it out.
At this point, cut the cookies with cookie cutters. I used these flower-shaped and these egg and chick-shaped cutters (for the chick I used shortcrust pastry mixed with a few drops of yellow food coloring) and bell (for them I used the cocoa shortcrust). Of course, you can use any shapes you prefer.
Punch out the shortcrust with an egg-shaped cookie cutter and use a smaller cutter to remove the center from half of the cookies.
Do the same with the flower-shaped ones.
In the photo, I stacked them.
Place the cookies on a baking sheet lined with parchment paper and bake them in a preheated oven for about 10 – 15 minutes.
They should be beautifully golden.
Remove them from the oven and let them cool on a metal rack.
In the meantime, melt the dark chocolate in a double boiler or for a few minutes in the microwave, stirring well until it is completely melted.
Place the melted chocolate in a piping bag and decorate the cookies as you like.
For the jam ones, put a flat teaspoon of jam and close.
Here are the assorted crumbly cookies ready.
Here they are on a tray, ready to be gifted to special people.
Enjoy and … until the next recipe!