Canestrelli - Italian Shortbread Cookies
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Canestrelli - Italian Shortbread Cookies
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- Ingredients:
- 6 ½ ounces butter (13 tablespoons)
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¾ cup cornstarch
- 3 hard-boiled egg yolks see notes
- ½ teaspoon salt
- 1 teaspoon vanilla
- powdered sugar for dusting
Instructions
- Directions:
- With an electric mixer combine butter, sugar, and mix until well combined. Add salt and vanilla.
- Press the egg yolks through a fairly fine-mesh strainer and add to the butter/sugar mix, then beat until well combined. Don’t skip the egg-straining, or you’ll end up with lumps of egg yolk in your dough.
- Add the flour and the cornstarch to the butter mix, taking care not to overwork (and warm) the dough. Sandwich the dough between two pieces of plastic wrap, or parchment paper, then pat flat into a disk and chill in the fridge for 1 hour.
- Preheat the oven to 325˚F (160° C). Roll the dough, still sandwiched between the two pieces of plastic wrap or parchment paper, to about a ⅜ inch or 1 cm thickness and cut with a 2-inch flower-shaped cookie cutter. If your cutter doesn't have a hole cut-out in the center you can use the cap of a marker. To avoid the dough clogging the cap, place a piece of plastic wrap slightly larger than the cookie cutter over the cookie, then cut the hole. The dough from the hole, wrapped in plastic wrap, will still get inside the cap, but you can easily pull it off and set it aside with the other scraps of dough. Take leftover scraps of dough, press them together and place between two pieces of plastic wrap. Press dough into a disk and refrigerate for about 30 minutes or freeze for 10 minutes, then cut more cookies.
- Place the cookies on sheet pans lined with parchment paper, two inches apart, and bake for 18-20 minutes or until pale golden. Let the cookies cool on the pans for 5 minutes, then carefully transfer onto a wire rack until completely cool. Dust with powdered sugar, then store in an airtight container. These keep well and are supposedly even better after a day or two. It's hard to keep them that long around my house.
Nutrition Information
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Calories
116kcal
(6%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
40mg
(13%)
Sodium
104mg
(4%)
Potassium
12mg
(0%)
Fiber
0g
(0%)
Sugar
2g
(4%)
Vitamin A
225IU
(5%)
Calcium
6mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 104mg | 4% |
| Potassium | 12mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 225IU | 5% |
| Calcium | 6mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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