A rustic and original variant of the classic butterfly cookies: shortcrust pastry cookies made with whole wheat and 00 flour, filled with jam and shaped like stars. Crispy, genuine, and beautiful to serve at the table.
In a bowl, work the soft butter with the powdered sugar until you get a cream.
Add the yolks and mix.
Incorporate the sifted flours, baking powder, lemon zest, and a pinch of salt.
Form a homogeneous and compact dough, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.
Roll out the shortcrust pastry on a floured surface to about 4-5 mm thick.
With a star-shaped cookie cutter, cut out many star shapes: half will be the bases, half will be the 'lids'.
On the latter, cut a smaller hole in the center, thus forming the window that will reveal the jam.
Place the cookies on a baking sheet lined with parchment paper and bake at 180°C for 10-12 minutes, until they are slightly golden.
Let cool, then spread a teaspoon of jam on each base and close with a star-shaped lid.
Dust with powdered sugar and serve.
Bowl
Spatula or whisk
Plastic wrap
Rolling pin
Star-shaped cookie cutter
Baking tray
Parchment paper
Teaspoon
Sweet wine pairing
Store in an airtight container at room temperature for 3-4 days.
With whole wheat flour, the cookies acquire a more rustic and fragrant touch, perfect to accompany tea, coffee, or a glass of warm milk.
Italy, Toscana
