These delicate and buttery Italian Pinch cookies consist of a thin cookie dough that is pinched together to hold a thick jam filling, sprinkled with powdered sugar! It’s the ultimate treat for breakfast or tea time and isn’t overly...

These delicate and buttery Italian Pinch cookies consist of a thin cookie dough that is pinched together to hold a thick jam filling, sprinkled with powdered sugar! It’s the ultimate treat for breakfast or tea time and isn’t overly sweet either!

The thin cookie base adds a crunchy texture which is perfectly balanced with the warm and gooey jam filling! Of course, you could easily fill these cookies with decadent Nutella instead for a sweeter and richer tasting cookie recipe.

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?? Recipe's key points

Simple steps and common ingredients make this recipe easy for any level of baker. Melt in your mouth cookies with a light lemon flavor and jamy filling.  Pairs great with eggnog or a cappuccino.  These cookies are perfect for breakfast, tea time, or special occasions like the holidays!

These Italian Pinch Cookies are a classic Italian cookie treat that everyone is going to love this Christmas season or any time of the year!

? Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

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Flour -- regular all-purpose is fine. Baking powder Lemon zest Confectioner's sugar Egg yolk Butter -- make sure it's cold and cut into small cubes Jam -- we used strawberry, but raspberry and apricot are good.

? Instructions

This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.

Add all the flour, except for one tablespoon, to a food processor.  Add the baking powder, powdered sugar, and lemon zest. Pulse a few times.  Add the cubed butter and pulse.  Once the mixture has a sandy consistency, add the yolk. Pulse several times.  Transfer the dough to a working surface and slowly incorporate the remaining flour. Knead until the dough comes together, but don’t over work it.  Place the dough ball on a sheet of cling film, flatten it into a disk, and wrap it well. Let the dough chill for 30 minutes to 1 hour.  Preheat the oven and place the baking tray on the middle shelf. Place the dough on a lightly floured surface and roll the dough into a ?" thickness.  Cut out 2.5-inch circles from the rolled dough. Place the circles on a baking sheet lined with parchment paper. Add half a teaspoon of jam in the center of each circle. Bring the sides of the dough together as if to close the circle, and pinch the ends gently but firmly together to secure them. Bake the cookies for 17 minutes or until golden on top. Remove them from the oven, then cool them on a baking rack. Sprinkle powdered sugar over the cooled cookies and serve.

? Storage

Store these cookies in an airtight container or sealed jar in a cool and dry area of your kitchen or pantry for 3-4 days. You can also store these cookies in the fridge for the same length of time, or in the freezer for up to 2 months.

? Variations

Substitute the lemon zest with an equal amount of orange zest.  Substitute the butter in this recipe with 50 ml of light extra-virgin olive oil. This makes these cookies dairy-free! Experiment with flavored extracts like coconut, vanilla, or almond for a unique twist. Add a handful of finely chopped nuts, such as pistachios or hazelnuts, for crunch. Incorporate a teaspoon of ground cinnamon or cardamom for a warm, aromatic touch. Use a different jam, such as raspberry jam, blueberry jam, or apricot jam! Fill these Italian pinch cookies with Nutella or another dessert spread of your choice for extra decadence. 

???? Tips

Always allow freshly baked cookies to cool completely before you store them in an airtight container or Ziploc bag.  Ensure the egg yolk is at room temperature for better incorporation. I've used gram measurements for this cookie recipe which is best, but you can use US cup measurements instead.  The cold cubed butter provides a delicate pastry-like consistency to the dough. It’s also essential to rest the dough in the fridge before assembling and baking the cookies.  You can use a metal serving ring, cookie cutter or cup to cut the circles in the dough. 

? FAQs

? Related Recipes

Italian Chocolate Toto Cookies - Totos are Chocolate Italian Christmas cookies studded with chocolate chips and walnuts. Cinnamon, cloves, and pepper spice are added to these delicious bicuits with an underlying note of orange and vanilla. The Best Italian Christmas Cookies - Soft buttery anise-flavored Italian Cookies are dipped in a creamy glaze, topped with colorful sprinkles. They are perfect for holidays and special occasions! Ricciarelli Almond Cookies - You'll love these classic Italian Ricciarelli Almond Cookies for their chewy texture and yummy almond flavor. They are a stunning choice for the holiday dessert table.

? What to serve with Italian Pinch Cookies

These would be perfect on a holiday dessert platter with other small treats like Espresso Coffee Cookies, Chocolate Dipped Coconut Macaroon, and Old Fashioned Lemon Bars.

These delicious cookies are also great alongside a scoop of vanilla ice cream in a dessert bowl.

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You’ll need the following items to make this recipe successfully.

Food processor Baking sheet Parchment paper Kitchen scale or dry measuring cups

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? Recipe

The post Pizzicati-Italian Pinch Cookies appeared first on All Our Way.

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