Shortcrust Cookies - 3 Varieties from One Dough

Source: https://www.meranermuehle.it/rcp_recipe/shortcrust-cookies-3-varieties-from-one-dough

Total time

3 Hours 10 Minutes

Rest time

2 Hours

Difficulty

easy

Ingredients

for about 110 cookies (30 filled cookies, 30 zebra cookies, 50 cinnamon swirls)

Portions

		FOR THE BASIC DOUGH
600	g	Flour for biscuits and shortcrust pastry
200	g	sugar
10	g	vanilla sugar
1	g	salt
325	g	butter, cold
2		eggs
		FOR THE ZEBRA COOKIES
10	g	unsweetened cocoa powder
8	g	millk
60	g	dark chocolate, melted
		FOR THE CINNAMON SWIRL COOKIES
60	g	butter
85	g	cane sugar
10	g	cinnamon
		FOR THE FILLED COOKIES
125	g	pistacchio cream
	q.s.	powdered sugar

PREPARING THE BASIC DOUGH

For the basic dough, mix the flour, sugar, vanilla sugar, and salt on the work surface and form a well in the center.
Put the cold butter, cut into cubes, in the center and work everything together with a dough scraper. Once a crumbly mixture has formed, crack the eggs into the center and quickly knead everything into a nearly smooth dough. Note: the dough must not be kneaded for too long, otherwise it will be tough after baking.
Divide the dough into three equal pieces, shape two of them into rectangles, wrap each in plastic wrap, and refrigerate for at least one hour.
Cut the third piece in half and quickly knead one half with the cocoa powder and milk. Shape these two pieces into rectangles as well, wrap in plastic wrap, and refrigerate for at least one hour.

PREPARING THE ZEBRA COOKIES

Take the two smaller pieces of dough (1 dark and 1 light) out of the refrigerator and cut both into 6 slices. Stack 3 dark and 3 light slices alternately on top of each other and roll out with a rolling pin into a log about 15 cm long and 5 cm high. Now lay the two logs on top of each other, making sure the layers of dough alternate to create the zebra effect.
Roll everything out into a log about 25 cm long, 4 cm high, and 5 cm wide. While rolling, press the dough together at the sides from time to time so the log doesn't become too wide.
Wrap in plastic wrap and refrigerate for at least one hour.
Then cut into slices about 8 mm thick, place on a baking sheet lined with parchment paper, and bake at 160 °C (320 °F) fan for 13-15 minutes.
Remove from the oven and let cool. Dip the cooled cookies partially into melted chocolate, let dry on parchment paper, and store in an airtight container.

PREPARING THE CINNAMON SWIRL COOKIES

Melt the butter and let it cool slightly. Mix well with the sugar and cinnamon. If needed, place in the refrigerator so the mixture thickens a little. It should spread easily but not be runny!
Cut a large block of dough in half and roll one piece out on a floured work surface into a rectangle of about 15 x 20 cm. Spread half of the cinnamon filling over it and roll up. Process the second half of the dough and filling the same way. Wrap the rolls in plastic wrap and refrigerate for at least one hour.
Then cut the rolls into slices about 8 mm thick, place on a baking sheet lined with parchment paper, and bake at 160 °C (320 °F) fan for 13-15 minutes.
Let cool and store in an airtight container.

PREPARING THE FILLED COOKIES

Roll out a large block of dough on a floured work surface to a thickness of about 3 mm and cut out cookies with a cookie cutter (e.g., a Christmas tree): half with a hole and the other half without. It's best to place the cookies on the baking sheet first and then cut out the holes, so they don't break when being transferred.
Knead the dough scraps together, roll out again, and cut out more cookies.
Bake at 160 °C (320 °F) fan for about 10 minutes, until the cookies slide easily off the parchment paper when nudged.
Remove from the oven and let cool. Dust the cookies with a hole with powdered sugar, spread pistachio cream on the ones without a hole, and then sandwich them together. Store in an airtight container.

In collaboration with @passionecooking

Flour for biscuits and shortcrust pastry

€1.60

Buy