Delicate Shortbread Cookies with an Italian Accent Recipe
I suggest you prepare a beautiful tender shortbread with a creamy filling. Citrus notes give it a special charm. There will be no indifferent ones)). From these ingredients, 18 livers are obtained, but they disappear instantly)).
Servings
18
Cook Time
50minutes
Servings
18
Cook Time
50minutes
Ingredients
Dough:
Filling:
Instructions
  1. Let’s start with the shortbread dough. To begin, sift 450 g of wheat flour. Add 1.5 tsp baking powder, 1/3 tsp vanilla, a pinch of salt, 100 g sugar and 70 g corn starch. All dry ingredients are thoroughly mixed.
  2. In the same place, we send 180 g of softened butter and rub the dough into crumbs.
  3. Add 1 egg and one white and knead the dough. We do not knead this dough for a long time. If you see that it turns out to be dry and does not gather in a ball, add 1-2 tablespoons of cold water.
  4. The result is a soft, elastic dough that does not stick to your hands. Put it in a bag or wrap it in plastic wrap and put it in the refrigerator for 20-30 minutes.
  5. In the meantime, prepare the filling. To do this, mix 250 g of mascarpone, 60 g of sugar, 1.5 tsp corn starch, the yolk and zest of one medium lemon. You can replace mascarpone with custard, well-mashed fat cottage cheese or ricotta. The result is a fairly thick mass, which will then be very convenient to work with.
  6. We take the dough out of the refrigerator, divide it in half. One part is sent back to the refrigerator, and the second is rolled out in a layer about 3 mm thick.
  7. Then we cut out the future liver-circles with a diameter of approximately 7-8 cm. From this amount of dough, I got 36 such circles. Accordingly-18 livers, because for each liver you need 2 such circles.
  8. In order to collect the liver, put about 1 tsp of the filling on one circle, and then cover it with the second circle, gently press it along the edge with your fingers. So that the filling does not leak out, and the livers keep their shape, we pass along the edge with a fork.
  9. Preheat the oven to 180 degrees, cover the baking sheet with parchment paper and spread the liver. I got 2 batches of 9 livers each.
  10. My oven works in the “bottom-top” mode without convection and the livers were baked for 17 minutes. Be sure to focus on your oven. Ready-made livers are not very browned, so do not overdo them in the oven.
  11. When you get the livers, let them cool and sprinkle with powdered sugar. The delicate short-and-creamy treat is ready! Bon Appetit!
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