Pizzicati Italian Pinch Cookies
Pizzicati Italian Cookies are delicious buttery cookie recipe. This simple buttery cookie makes the perfect dessert or afternoon snack. This recipe comes from my grandmother, and I love how they come out.
When making Pizzicati Italian Cookies, use a thick jam, jelly or Nutella for your filling or a variety!
Pizzicati Italian Pinch Cookies
Ingredients
1-1/2 cups flour
½ cup cornstarch
½ cup powdered sugar
½ tsp baking powder
Pinch of salt
1 egg
½ cup butter (1 stick) unsalted butter, room temperature
¼- ½ cup jam (I used raspberry)
Directions
Combine all ingredients (except jam) in an electric mixer fitted with the paddle attachment until the ingredients are just combined.
Move the dough to a lightly floured surface and knead util silky. It the dough is too sticky, add a little flour until you have a nice smooth dough.
Wrap in plastic wrap and place in the refrigerator for 30 minutes.
Remove from the fridge and cut the dough in half. Roll out to about ¼ inch thick and cut with a medium circle, cookie cutter. Repeat with the other half of dough.
Place the dough circles on a baking sheet lined with silicon mats.
Add 1 tsp. jam to each dough circle.
Pinch two of the sides together, then dip fingers in tap water and pinch again to seal. (** do not skip this step otherwise your cookies will not stay pinched when baking.))
Bake for 13-15 minutes, cool completely.
Enjoy!
How to Bake in Batches to Make the Most of Your Baking Time
One way to handle your holiday baking is to bake in batches, then freeze and store for the big day. You can do this successfully over a couple of weeks with batch baking and batch preparing.
The biggest thing to remember is to only try a few different types of things in one day, or focus on just one type of baked good in one day. For example, you might want to bake all your quick breads in one day. Another day you can prepare all your cookie dough. Yet another time, you can bake all your fruit pies and so forth. This process makes the most of the time you have, the space you have, and your skill level.
Be Prepared
Don’t try batch baking without a plan of action. Be sure to write down your plans in advance so that you are sure you have enough time to do everything that you’ve planned. To figure out a basic time line, add up the prep time, the baking time for each oven full, and then multiply that by 1.5 to account for a little extra issues happening. Then you should be sure that you have enough time.
Get Everything Ready to Go
Your kitchen should be spotless when you start, and ensure that you have all the ingredients and appliances necessary to make each item ready to go. If you know, for example, that today you’ll be using about 10 pounds of flour, consider using a large bowl to hold the flour so you can easily spoon the flour into the measuring cup, flatten off over the bowl, without having to get into the bag over and over which usually means spillage.
Clean as You Go
Fill your sink immediately with hot soapy water so you can clean as you go. You will want to wash your mixing dishes and other utensils during the baking process so that you can use them again. There’s no point in totally destroying your kitchen as you batch bake, and you don’t have to. Set out a draining board, fill the sink with hot soapy water, and wash as you go. There are many opportunities during baking to wash a couple of dishes, and this will make the clean-up faster, and the process more organized.
