Canestrelli are traditional old-fashioned Italian shortbread cookies from Piemonte and Liguria regions (North of Italy). They come flower-shaped and covered with plenty of confectioners’ sugar. The secret for baking authentic Canestrelli is to hard boil the egg yolks.
Enjoy these melt-in-your-mouth cookies with a cup of hot tea or a glass of warm milk.
14 tablespoons unsalted butter, cold
½ cup confectioners’ sugar, sifted
1 ½ cups all-purpose flour, sifted
¾ cup corn starch
3 hard boiled egg yolks
½ teaspoon salt
1 teaspoon vanilla extract
powdered sugar for dusting
With a hand or stand mixer combine cold butter and confectioners’ sugar until well blended.
Add salt and vanilla extract.
Press the egg yolks through a mesh strainer then add them to the the buttery mixture, and beat well.
Slowly add flour and cornstarch being careful not to overwork the dough.
Sandwich the dough between two pieces of plastic wrap or parchment paper, then pat flat into a disk and chill in the fridge for 1 hour.
Preheat oven to 325 degrees.
Roll the dough between the two pieces of parchment paper, to about a 3/8 inch or 1 cm thickness and cut with a flower-shaped cookie cutter.
Place the cookies onto a cookie pan lined with parchment paper, two inches apart.
Bake for 15 minutes or until pale golden.
Let the cookies cool on their pan for 5 minutes, then carefully transfer onto a wire rack until completely cool.
Dust with abundant powdered sugar, then serve or store in an airtight container.