Strawberry Filled Soft Italian Cookies, a delicious soft cookie with a yummy fresh strawberry filling. The Perfect Dessert Cookie.
Strawberries are a very strange fruit for me, I never liked them until I was pregnant and then I craved them so much that I couldn’t get enough of them.
After my daughter was born I could tolerate them as long as they were in something or covered in something, mainly chocolate or whipped cream. For me these Strawberry Filled Soft Italian Cookies are perfect.
Before strawberry season ends here in Italy I knew that I had to share these cookies. Made with an easy, buttery Italian dough.
Italian dough is probably one of the easiest, most delicious doughs I have ever made, I love using it. I had my eldest daughter make the dough this time.
She complained that it wasn’t coming together, but as I told her, “use a little strength my dear” and 30 seconds later she had an incredible soft Italian dough. Remember to gently knead but with a little arm power until it comes together.
Like other pastry doughs 30 minutes in the refrigerator is a must (especially in the warmer weather). But when it is rolled out and filled with this delicious cooked strawberry filling, I am telling you, they were gone in a day.
Strawberry Filled Italian Soft Cookies
Not only was it perfect for these Strawberry filled Soft Italian Cookies, but a couple of tarts worked amazingly well too! Enjoy!
Strawberry Filled Soft Italian Cookies
- FOR THE ITALIAN DOUGH
- 2 cups flour 240 grams
- 1/2 cup sugar 100 grams
- 1/2 teaspoon baking powder 2 1/2 grams
- pinch of salt
- 1 egg slightly beaten and 1 egg yolk
- 1 teaspoon vanilla 5 ml
- 1/2 cup cold butter cut into small cubes 125 grams
- FOR THE FILLING
- 2 cups chopped strawberries 400 grams
- 4 tablespoons sugar 56 grams
- 1 tablespoon cornstarch 12 grams
In a large bowl, gently whisk together flour,sugar and baking powder and salt, make a well in the middle and add slightly beaten egg and yolk,vanilla and cubed butter. With a fork mix together until dough slightly comes together, then turn mixture onto a slightly floured surface and work gently (with some force) to form a soft dough. Wrap in plastic and refrigerate for 30 minutes.
FOR THE FILLING
In a medium sauce pan add strawberries, sugar and cornstarch, cook over medium heat until thickened (I left a little juice) approximately 10 minutes, remove to a medium-sized bowl and let cool.
Meanwhile, Pre-heat oven to 340° (170° celsius), line cookie sheet with parchment paper, and lightly grease and flour 2 or 3 tart pans if using.
Remove dough from fridge, knead the dough a couple of times to soften it up on a lightly floured surface.
Roll out 1/2 the dough (easier to work with) at a time to 1/8 inch thickness and cut out with a round type of cookie cutter.
In the middle of each cookie add approximately 1 teaspoon of strawberry filling, top with second cookie and seal with fingers dipped in water if necessary.
Continue until all cut outs are complete (and 2 or 3 tarts if desired).
Bake for approximately 13-15 minutes, (cookies should not be golden, tarts approximately 5 minutes longer). Let cool slightly on cookie sheet and then move to a wire rack, dust with powdered sugar if desired before serving. Enjoy!
** Depending on size of cutter makes approximately 10 sandwich cookies, 3 tarts, I also made small cut out cookies with leftover dough.
“The only time for you to eat diet food is when you’re waiting for the steak to cook” Julia Child