These cute little Italian “pinch” cookies are a light shortbread filled with jam. I love their simplicity and the textural appeal of the curved cookie shape. They are perfect as an afterschool tea and cookie snack, or as a lovely addition to your Christmas cookie box. I feel that every cookie platter needs a jam filled cookie, and this is my favorite. No offense Linzer.

You can fill with any jam you like, and we have also made them with a chocolate hazelnut spread with great success. Dust them with powdered sugar immediately before you are serving them or the powdered sugar just soaks in and disappears.

Don’t skip the step about wetting the dough between where you will pinch. This will help the dough stick together and keep it’s shape. Make sure to pinch aggressively so that the dough holds together during baking. If it collapses, you still have a yummy circle shaped cookie! So, don’t sweat it.

Pizzicati Cookies

Ingredients

1 ½ cup flour

½ cup corn starch

½ cup powdered sugar

½ teaspoon baking powder

¼ teaspoon salt

1 egg

½ cup of butter (1 stick)

Jam or chocolate hazelnut spread for filling (about ¼ cup)

Instructions

1. Make sure your egg is at room temperature. *See note*
2. Combine your 1 ½ cup flour, ½ cup cornstarch, ½ cup powdered sugar, ½ teaspoon baking powder, and ½ teaspoon salt in a large bowl of the bowl of your stand mixer. Mix to combine. 
3. Add your egg and butter. Mix to combine. 
4. Turn dough out onto a clean, lightly floured counter. Knead to bring your dough together. 
5. Wrap your dough in plastic wrap and let it chill in the fridge for 30 minutes or up to 1 day. 
6. Line a baking sheet with parchment paper. 
7. Preheat oven to 350℉. 
8. When dough is ready, roll out until it is like a thick pie crust. 
9. Cut out small circles about 2 ½ inches. 
10. Place your dough circles on the prepared baking sheet. Put a small spoonful of jam or chocolate hazelnut spread on each dough circle. 
11. Put a small amount of water into a small bowl. Dip your clean finger into the bowl and paint water around the edge of the dough circle. Fold the dough circle like a taco, but pinch the top edge together. The water will help the pinch hold. Don’t be afraid to pinch hard. If you go too light, the taco will separate and bake flat like a chalupa instead. 
12. Bake your cookies for 10-15 minutes. They will not get darken, but should feel more firm to the touch, but not crispy. 

Notes

• If your egg is not room temperature, fill a medium bowl with the hottest water from your faucet and place the egg in the bowl. Wait 5-10 minutes and it will be ready to use. 
• Your butter must be soft for this recipe to work. If it is not, cut your butter into small pieces and spread out on a plate. Place your plate near a preheating oven or other warm place to soften quickly.