Pizzicati, or Italian Pinch Cookies, are delightful little treats that combine a buttery, flaky dough with a hint of sweetness. These cookies, named after the Italian word for “pinched,” are shaped by gently pinching the dough to enclose a filling, creating a charming and elegant dessert perfect for any occasion.
Why You’ll Love This Recipe
- Simple and Elegant: The unique shape and buttery texture make these cookies a standout on any dessert table.
- Versatile Filling Options: You can customize the filling with jam, Nutella, or even cream cheese for a personal touch.
- Easy to Make: With straightforward steps, these cookies are perfect for bakers of all skill levels.
- Perfect for Gifting: Their delicate appearance makes them a thoughtful homemade gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsalted butter
- Powdered sugar
- Eggs
- Vanilla extract
- Lemon zest
- Your choice of filling (jam, Nutella, or other spreads)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and powdered sugar until smooth and fluffy.
- Add the egg, vanilla extract, and lemon zest to the bowl, mixing well to combine.
- Gradually add the flour, mixing until a soft dough forms. If the dough is too sticky, add a little more flour.
- Roll out the dough on a lightly floured surface to about 1/8 inch thick.
- Cut the dough into small rectangular shapes, approximately 2×3 inches.
- Place a small amount of filling in the center of each rectangle.
- Pinch the sides of the dough together over the filling to create the classic “pinched” shape.
- Arrange the cookies on the prepared baking sheet and bake for 12–15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 20–24 cookies
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Total Time: 35 minutes
Variations
- Jam Flavors: Experiment with different jams such as raspberry, apricot, or strawberry for varied flavors.
- Chocolate: Use Nutella or a dollop of melted chocolate for a rich, indulgent filling.
- Savory Twist: Try a savory version by filling with cream cheese and herbs instead of sweet fillings.
- Gluten-Free: Use a gluten-free flour blend to make the recipe suitable for those with dietary restrictions.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the unbaked cookies for up to 3 months; bake them directly from frozen, adding a minute or two to the baking time.
- Reheating: These cookies are best enjoyed fresh, but you can warm them slightly in a low oven if desired.
FAQs
1. Can I make the dough ahead of time?
Yes, the dough can be prepared a day in advance and stored in the refrigerator. Let it come to room temperature before rolling it out.
2. What’s the best way to ensure the dough stays together when pinching?
Make sure your dough is not too dry, and gently press the sides together to secure the filling.
3. Can I use store-bought pastry dough?
While it’s possible, homemade dough gives the best texture and flavor for these cookies.
4. What type of filling works best?
Thicker fillings like jam or Nutella are ideal to prevent leakage during baking.
5. How can I prevent the cookies from spreading in the oven?
Chill the cookies for 10–15 minutes before baking to help them retain their shape.
6. Can I use whole wheat flour?
Yes, but the texture will be denser. A mix of whole wheat and all-purpose flour works well.
7. Can I add nuts to the filling?
Absolutely! Chopped nuts can add a nice crunch to the filling.
8. Are these cookies suitable for vegans?
To make them vegan, substitute butter with vegan margarine and use a flaxseed egg replacement.
9. How can I make these cookies more festive?
Dust them with powdered sugar or drizzle with chocolate for a decorative touch.
10. What should I do if my cookies crack while pinching?
Make sure the dough isn’t too cold, and knead it slightly to soften before shaping.
Conclusion
Pizzicati cookies are a delightful combination of elegance and simplicity, offering endless possibilities for customization. Whether you’re baking them for a holiday, special event, or just because, these little Italian treats are sure to impress. Enjoy the buttery, flaky texture and the burst of flavor from the filling in every bite!
PrintPizzicati (Italian Pinch Cookies)
Pizzicati, also known as Italian Pinch Cookies, are delicate shortbread treats filled with jam. Their light texture and subtle sweetness make them a delightful accompaniment to coffee or tea.
- Yield: This recipe makes approximately 30 cookies, depending on the size of your cookie cutter.
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1½ cups (190g) all-purpose flour
- ½ cup (65g) cornstarch
- ½ cup (60g) powdered sugar, plus extra for dusting
- ½ teaspoon baking powder
- Zest of 1 lemon (optional)
- ½ cup (113g) unsalted butter, softened
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Approximately ¼ cup (60g) of your favorite thick jam (e.g., strawberry, apricot, or fig)
Instructions
- Prepare the Dough:
- In a large bowl, whisk together the flour, cornstarch, powdered sugar, baking powder, and lemon zest (if using).
- Add the softened butter, egg, and vanilla extract to the dry ingredients. Mix with an electric mixer on low speed until the mixture begins to come together, then increase to medium speed until a smooth dough forms.
- Chill the Dough:
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to 1 hour. Chilling helps the dough firm up, making it easier to handle.
- Shape the Cookies:
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about ¼ inch (6mm) thickness.
- Use a 2 to 2.5-inch (5-6cm) round cookie cutter to cut out circles from the dough.
- Place a small dollop (about ½ teaspoon) of jam in the center of each circle.
- Gently bring two opposite sides of each circle towards the center over the jam and pinch them together firmly to seal, creating the characteristic “pinch” shape. To ensure they stay sealed during baking, you can dampen your fingertips with a little water and pinch again.
- Bake:
- Arrange the cookies on the prepared baking sheet, spacing them about an inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Finish:
- Once the cookies are completely cooled, dust them lightly with powdered sugar before serving.
Notes
- Ensure the butter and egg are at room temperature before starting to allow for better incorporation and a smoother dough.
- Using a thick jam helps prevent it from leaking during baking.
- If the dough becomes too soft while shaping the cookies, place it back in the refrigerator for a few minutes to firm up.