Italian Strawberry Filled Cookies
User Reviews
4.9
39 reviews
Excellent
Italian Strawberry Filled Cookies
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Soft, buttery and fruity, these Italian strawberry filled cookies are a sweet treat anytime of the year! Perfect for snack or dessert.
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Ingredients
FOR THE DOUGH
- 1¾ cups all purpose flour (at least 11% protein)
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ½ cup + 2 tablespoons butter (room temperature-cut into small cubes)* (140 grams total)
- 1 teaspoon vanilla extract
- 1 pinch salt**
*For room temperature remove from the fridge 45-60 minutes before using.
**If you use unsalted butter use ¼ teaspoon salt.
FOR THE FILLING
- 2 cups chopped strawberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
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Instructions
FOR THE COOKIE DOUGH
- In a large bowl, gently whisk together the flour, sugar and baking powder and salt, make a well in the middle and add the slightly beaten egg and yolk, vanilla and cubed butter. With a fork mix together until dough slightly comes together, then turn mixture onto a lightly floured flat surface and work gently to form a soft dough. Wrap in plastic and refrigerate for 30 minutes.
FOR THE FILLING
- In a medium sauce pan add the strawberries, sugar and cornstarch, cook over medium heat until thickened approximately 10 minutes, remove to a medium-sized bowl and let cool completely. It will thicken even more as it cools.
- Meanwhile, Pre-heat oven to 340F (170C), line 1-2 baking sheets with parchment paper.
- Remove the dough from the fridge, knead the dough a couple of times to soften it up. Place the dough on a floured flat surface.
- Roll out 1/2 the dough (easier to work with) at a time to ⅛ inch thickness (or a little thicker if you prefer) and cut out with medium to large cookie cutters. Flower, shape or heart or even round.
- In the middle of each cookie add approximately 1-2 teaspoons of strawberry filling depending on the size, top with a second cookie and seal the edges with fingers dipped in water.
- Continue until all the cut outs are complete.
- Bake for approximately 12-15 minutes, until lightly golden, (if you make tarts they will need approximately 5 minutes longer). Let cool 5-10 minutes on the baking sheet then move to a wire rack to cool completely, dust with powdered sugar before serving. Enjoy!
** Depending on size of cutter the recipe makes approximately 10 sandwich cookies and 1-3 tarts.
Notes
- The dough can also be made in a food processor.
- You could make 10 medium sandwich cookies (more or less depending on the size of your cutters) and one 4 inch tart.
- If they last that long you can store your baked cookies in an airtight container at room temperature for 3-4 days! I like to layer them with parchment paper to prevent sticking.
- You can freeze the completely cooled jam sandwich cookies. Wrap in plastic wrap and freeze in a freezer safe container for up to 3 months. You could also freeze unbaked, freeze until firm on a baking sheet, then move to a freezer container. Bake from frozen.
Nutrition Information
Show Details
Calories
204kcal
(10%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
51mg
(17%)
Sodium
72mg
(3%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
282IU
(6%)
Vitamin C
14mg
(16%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 72mg | 3% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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