Italian Cookies - Easy Kraft Recipes

ITALIAN COOKIES

I someone returned to Italy and of action I am absent all my tribe and friends, especially my offspring Girl that unfortunately I didn't see nearly enough.

She is off on adventures of her own and is now extant in City (this was 2 age ago and now she is rearward in Toronto!) for the clip existence.  So we only had a few life together.  Though we did feature a outstanding clip and now we care fresh to her see hinder national.

Naturally with the appearance to your national that was mainly kept up by the Italian, healthy you can imagine what I came place to!  To recite the abolitionist it wasn't as bad as I had imagined.  At smallest the dog, the cat and the plants were allay awake.

Ingredients

• 1 cup flour 150 grams
• 1/2 cup + 1 1/2 tablespoons powdered sugar 75 grams
• pinch salt
• 3/4 cup + 2 tablespoons corn starch 100 grams
• 2/3 cup cold butter cut into pieces 150 grams
• 1/2 teaspoon vanilla 2.10 grams
• 3 hard boiled egg yolks (just the yolks)
• zest 1/2 lemon

Instructions

1. Place eggs in a pot and cover with cold water, heat until boiling, then remove from heat and let sit 8-10 minutes. Place under cold water. Remove shell when cooled and mash well with a fork.

2. In a food processor whisk together flour, sugar, salt, corn starch and zest, then add cold butter and vanilla, pulse a few times to mix, add egg yolks and pulse until almost combined, move to a lightly floured flat surface and knead gently until combined. Wrap in plastic wrap or parchment paper and refrigerate for at least an hour or two or even overnight.

3. Pre-heat oven to 335° (170° celsius).   Line 2 cookie sheets with parchment paper.

4. Remove dough from fridge, on a lightly floured flat surface, start with rolling out half the dough to 1 centimeter thickness and cut with a small to medium size flower cookie cutter, using a straw or any small round hole cutter**, cut a hole in the middle of the flower. Place cut out flowers on prepared cookie sheets and bake for approximately 12 -14 minutes, cookies should not brown. Let cookies rest 5 minutes then move to wire racks to cool,  then dust with powdered sugar. Enjoy!

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