Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
These jam-filled cookies have a shortbread-like texture. Sieved hard-boiled egg yolks in the dough give it an added richness. This dough can be rolled out and cut into various shapes to fit the occasion.
Makes 2 dozen
1/2 pound (2 sticks) unsalted butter, softened
1/4 cup sugar
2 Cups King Arthur™ Unbleached, All-Purpose Flour
2 teaspoon vanilla extract
4 hard-boiled extra-large egg yolks, sieved or mashed with fork
About 3/4 cup Jam. (apricot, raspberry, or orange marmalade)
Confectioners' sugar for sprinkling
In a bowl, with an electric mixer, cream the butter and sugar. Beat in flour and then the vanilla and beat until a soft dough is formed. Beat in the egg yolks just until blended. Wrap the dough in wax paper and chill for at least 1 hour.
Preheat the oven to 350°F. Lightly grease two cookie sheets. Divide the dough in half.
On a well-floured surface, roll out each half 1/4 inch thick. Use an assortment of cookie cutters to cut out the dough, making sure to cut out an even number of each shape, and place the cookies about 1 inch apart on the cookie sheets.
Spread a thin coating of jam over half the cookies, and top each one with another cookie to form a sandwich. Seal the edges by pressing on all sides with the tines of a fork.
Bake for 15 to 18 minutes, or until the cookies are lightly browned. Let cool on the cookie sheets for a few minutes before removing them to cooling racks.
When cool, sprinkle the cookies with confectioners' sugar.