These cookies are so tasty and beautiful it’s difficult to believe they’re so simple to create.
- 1 1/3 cups flour
- 1/3 cup granulated sugar
- 1 packet vanillina or 1 tsp vanilla extract
- 1/4 tsp salt
- 2 egg yolks
- 1 1/4 sticks unsalted butter cut into pieces
- 1/2 tsp almond extract
- 1 tsp coconut oil
- any flavor of jam to top the cookies
On a clean counter top, cutting board or pastry board, place the flour, sugar, vanillina (or vanilla extract) and salt in a pile.
Make a crater in the middle of the mountain of dry ingredients with your hands and then place the egg yolks, butter, almond extract and coconut oil in the center.
Mix all of the ingredients together with your hands, kneading everything together until the mixture is well incorporated and homogeneous in color and texture.
Place the dough uncovered in the refrigerator for one hour.
After an hour is up preheat the oven to 375, take the dough out of the refrigerator and roll it by hand into a thin log shape.
Cut the dough into small equal pieces and roll each piece into a ball, about an inch or so in size.
Place the cookies on an ungreased cookie sheet at least 2 inches apart.
In the center of each cookie make a depression using your thumb and fill with any jam or preserve of your choice.
I used a variety of jams – strawberry, blueberry and mulberry.
The berry flavors paired amazingly with the soft aroma of the vanilla and almond, and really complemented the fresh blackberries I added after baking.
Bake the cookies for approximately 15 minutes or until golden brown.
Remove from oven and place on a cooling rack.
Top each jam cookie with a fresh blackberry and sprinkle with powdered sugar for an added touch of elegance.
Recipe makes about 18 cookies.
Source and picture Monte Nero