Delicate Shortbread Cookies with an Italian Touch

Name: Delicate Shortbread Cookies with an Italian Touch
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 18 servings
Ingredients: 450 g Wheat flour

Today we’ll make amazing cookies - delicate shortbread filled with a creamy mascarpone center. The citrus notes give them a special charm. You’ll love them! This recipe makes about 18 cookies, but they disappear instantly.

4.7

(22)

Updated : 28 October, 2025

Easy

About 1 hour.

Ingredients

450 grams

Wheat flour

180 grams

Butter

1

Chicken eggs

1.5 teaspoon

Baking powder

0.33 teaspoon

Vanillin

0.25 teaspoon

Salt

1 tablespoon

Water

250 grams

Mascarpone

60 grams

Sugar

1.5 teaspoon

Cornstarch

1

Egg yolks

to taste

Lemon zest

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Start with the shortcrust dough. 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 cornstarch. Mix well.

Step 2

Add 180 g softened butter and rub into the flour mixture until crumbly.

Step 3

Add 1 whole egg and 1 egg white. Knead lightly - don’t overmix. If the dough seems dry, add 1-2 tbsp cold water.

Step 4

You should get a soft, elastic dough that doesn’t stick to your hands. Wrap it in plastic wrap and refrigerate for 20-30 minutes.

Step 5

Meanwhile, make the filling: combine 250 g mascarpone, 60 g sugar, 1.5 tsp cornstarch, 1 egg yolk, and the zest of one medium lemon. You can substitute mascarpone with custard, well-blended ricotta, or full-fat cottage cheese. The mixture should be thick and creamy.

Step 6

Divide the chilled dough in half. Keep one half in the fridge and roll out the other to about 3 mm thick.

Step 7

Cut out circles about 7-8 cm in diameter. You should get 36 circles (18 cookies total, since each cookie uses two circles).

Step 8

To assemble: place about 1 tsp filling on one circle, cover with another, and press edges with your fingers. Seal the edges with a fork so the filling doesn’t leak.

Step 9

Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper and arrange the cookies. You’ll have about two batches of nine cookies each.

Step 10

Bake for about 17 minutes in a conventional oven (top-bottom heat, no convection). Don’t overbake - they should stay light, not golden brown.

Step 11

Cool and dust with powdered sugar. These tender, buttery cookies are ready to enjoy. Bon appétit!