Hello everyone I am Rosemary and I blog at An Italian in my kitchen. I have been living in Rome, Italy for the past 20+ years, what an experience that is, I must say. I love sharing the recipes I have learned and created with help from my Italian family and friends. Today I am here and guest posting for Raquel, giving her a hand during this amazing time in her life. I would also like to wish her and her husband love and happiness for many years to come. Tanti Tanti Auguri!
Now for the Italian Pear filled Cookies, these are made with a delicious, easy and simple cookie dough filled with a slow-cooked pear filling. I made them on Friday hoping to serve them to my cousins who were visiting from Toronto, but they were gone by Saturday. When the Italian likes something he really likes something.
I think with the cold winter that a lot of people have suffered through, these yummy flower-shaped Italian Pear Filled Cookies are the perfect start to Spring. Enjoy!
- For the dough:
- 2 cups flour
- 1 egg
- 1 egg yolk
- 1/2 cup sugar
- 1/2 cup cold butter, cut into small cubes
- 1/2 tsp baking powder
- 1 tsp vanilla
- pinch of salt
- For the filling:
- 2 pears, peeled and diced
- 3 1/2 Tbsp sugar
- 1/2 cup water
- juice from 1/2 lemon
- Pre- heat oven to 350°.
- On a flat surface add together flour and salt. Make a well in the center and add the egg and yolk, baking powder, sugar, vanilla and butter. Work the ingredients together quickly to form a soft dough.
- Wrap the dough in plastic and refrigerate for approximately 30 minutes.
- While the dough is in the fridge, add the diced pears, lemon juice and water to a small to medium sized pot.
- Cook on low, stirring occasionally, until the pears become soft and the liquid has evaporated (make sure they don’t turn burn). Remove from heat, add the sugar, and mix well.
- Remove the dough from the fridge, knead a couple of times and then roll out about half the dough into about a 1/8″ sheet.
- Use a cookie cutter to cut into shapes. Place cut out flowers on a parchment-lined cookie sheet.
- In the middle of each cookie place a teaspoon full of filling and top with second cookie.
- Use your fingers to pinch the sides of the cookies closed. Dipping finger tips in water helps to seal. Continue until all cut outs are complete, then repeat with the remaining dough.
- Bake for approximately 13-15 minutes. Let cool completely and dust with plenty of powdered sugar.