These cookies are easy to make and wonderfully fragrant. They are made with raspberry jam and pistachios. For the short-crust pastry, you should use a low-protein flour or a specific flour for cakes. I use a stone-ground cake flour.

I recommend measuring all the ingredients before starting, so they are all ready to add when needed.

You can use other flavors of jam based on your preferences, or even substitute other fillings such as a hazelnut and chocolate spread. You can also use different kinds of nuts or make them without nuts altogether.

Preparation Time: 15 minutes

Cooking Time: 12 minutes

Ingredients for about 36 cookies

For the short crust pastry

all-purpose flour 10.5 oz

sugar 3.5 oz

large egg 1

cold butter 5.3 oz

grated zest of half a lemon

pure vanilla extract 1 teaspoon

pinch of salt

pinch of baking powder

raspberry jam 5.3 oz

toasted pistachios 1.8 oz

powdered sugar, as needed

Method

For the Shortcrust Pastry

Cut butter into small pieces.

In a food processor with blades or a mixer, combine the sugar, butter, a pinch of salt, grated lemon zest, and the vanilla extract.

Add the egg, flour, and a pinch of baking powder. Mix the dough quickly, being careful not to over-knead. Transfer the dough to a lightly floured chopping board and using your hands shape it into a ball until it comes together into a smooth consistency.

Flatten the dough-ball slightly, cover with plastic wrap, and refrigerate for at least 40 minutes.

Preparing the Cookies:

Take the dough out of the fridge and work it slightly using your hands. Tap it gently using a rolling pin (this helps prevent cracking), then roll out the dough on a lightly floured surface to a thickness of about 1/8 inches.

Using a pastry wheel, cut the dough into squares measuring ¾ inches per side (if you do not have a pastry wheel you can use a round cookie cutter, a mug or a cup to cut out circles).

Filling and Shaping

Chop the toasted pistachios into small pieces and mix with the jam in a small bowl.

Place a teaspoon of the jam and nut mixture in the center of each square or circle.

Pinch the edges together, joining them, and then gently fold them over the cookie. Alternatively, you can overlap the two ends like a cannoli.

Baking

Preheat oven to 360°F

Arrange the cookies on a baking sheet lined with parchment paper. To help maintain their shape, chill the cookies in the fridge for 20 minutes.

Bake 360°F for about 12 minutes, or until golden.

Let the cookies cool, then dust them with powdered sugar. Serve and enjoy!