Simple and crumbly decorated cookies. I am sharing with you these treats made with oil-based shortcrust pastry, very easy. The cookie is crunchy on the outside and incredibly crumbly on the inside. A simple taste that wins you over.
I had fun decorating my cookies with a simple piping bag nozzle; you can use the tools you have at home… a small cutter, the tip of a knife, the handle of a ladle, let your imagination run wild. This shortcrust pastry retains the shape you gave it before baking, so the result is guaranteed. Come with me, let’s start crafting.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
With these doses, you can make 20 cookies with a diameter of 3 inches, which are then stacked to make 10.
- 1 3/4 cups All-purpose flour
- 1 egg
- 1/4 cups Granulated sugar
- 4 tbsp Vegetable oil
- 1 tsp Baking powder
- 1 lemon (Grated zest)
Steps
In a bowl, mix the sugar with the lemon zest (the more you mix these two ingredients, the more intense the aroma will be), then add the egg, oil, flour, and teaspoon of baking powder.
Knead all the ingredients well to form a compact and soft dough.
Roll out the dough on a floured surface as thinly as possible. Cut circles (about 20 in total) with a glass or a round cutter with a diameter of 3 inches. For the central decoration, use a small cutter or a bottle cap (the central decoration should only be done on 10 circles).
On half of the circles obtained, spread the jam or hazelnut cream in the center, leaving the edges free, place the circle with the central decoration on top and seal the edges well. I decorated the edges with a piping bag nozzle.
In the oven at 350°F preheated static oven for 15 minutes.
The decorated cookies are ready to be enjoyed.
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