Raniero’S Cookies
- 1 cup Butter
- 2 cups Flour
- 1 pinch Salt
- 6-1/2 Tablespoons Sugar
- 1 Egg Yolks
- 1 Egg
- 1/2 cups Nutella Or Jam
- Powdered Sugar, Optional For Dusting The Finished Cookies
- Preheat oven to 350u0b0F. Set out 2-3 non-greased cookie sheets.
- Into a large bowl add butter, flour and salt and mix together until the mixture resembles coarse crumbs. I don't like to use 2 knives or a pastry blender, I prefer to use my nice clean hands.
- On a flat, clean work surface place the crumb mixture. Make a small well in the middle and add the sugar and eggs. Mix together to form a soft almost elastic dough (again I recommend that you do this using your hands-just sprinkle some flour on them before you do). Wrap dough with plastic wrap and place in the fridge for about 30 minutes.
- Remove dough from fridge, take half of it and roll it out on a lightly floured surface to approximately 1/8 inch thick (you may have to lightly flour your rolling pin).
- Cut out the dough with round cookie cutters. I used 2 sizes, a small 2 1/2 inch and a medium 3 1/2 inch size.
- In the middle of each circle place 1/2 to 1 teaspoon of either Nutella or jam of choice. Then fold each circle into a 1/2 moon and press gently around the edges to seal the seams together (lightly wetting your finger tips helps seal them shut). Repeat with the other half of the dough.
- Place them onto the non-greased cookie sheets, spacing them about an inch apart. Bake in a 350u0b0F oven for approximately 15-18 minutes (mine baked for 18 minutes). Remove pan from oven and set aside to let them cool. Then dust with powdered sugar and enjoy. My daughter just finished eating 5 so they must be good!
butter, flour, salt, sugar, egg yolks, egg, nutella, powdered sugar
Taken from tastykitchen.com/recipes/desserts/ranieros-cookies/ (may not work)