Canestrelli Delicious Italian Cookies

Canestrelli Delicious Italian Cookies

Ingredients

• 3/4 cup + 2 tablespoons corn starch (100 grams)
• 2/3 cup cold butter cut into pieces  (150 grams)
• 1/2 teaspoon vanilla
• 1 cup flour (130 grams)
• 1/2 cup + 1 1/2 tablespoons powdered sugar (75 grams)
• pinch salt
• 3 hard boiled egg (use just the yolks)
• zest 1/2 lemon
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Instructions

1. Place eggs in a pot and cover with cold water, heat until boiling, then remove from heat and let sit 8-10 minutes. Place under cold water. 
2. Remove shell when cooled, separate the white from yolk and mash just the yolk part, well with a fork.
3. In a food processor whisk together flour, sugar, salt, corn starch and zest, then add cold butter and vanilla, pulse a few times to mix, add egg yolks and pulse until almost combined, move to a lightly floured flat surface and knead gently until combined. 
4. Wrap in plastic wrap or parchment paper and refrigerate for at least an hour or two or even overnight.
5. Pre-heat oven to 335° (170° celsius).   Line 2 cookie sheets with parchment paper.
6. Remove dough from fridge, on a lightly floured flat surface, start with rolling out half the dough to 1 centimeter thickness and cut with a small to medium size flower cookie cutter, using a straw or any small round hole cutter , cut a hole in the middle of the flower. 
7. Place cut out flowers on prepared cookie sheets and bake for approximately 12 -14 minutes, cookies should not brown. 
8. Let cookies rest 5 minutes then move to wire racks to cool,  then dust with powdered sugar. 
9. Enjoy!

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