Raniero’S Cookies

1. 1

   Preheat oven to 350u00b0F. Set out 2-3 non-greased cookie sheets.

2. 2

   Into a large bowl add butter, flour and salt and mix together until the mixture resembles coarse crumbs. I don't like to use 2 knives or a pastry blender, I prefer to use my nice clean hands.

3. 3

   On a flat, clean work surface place the crumb mixture. Make a small well in the middle and add the sugar and eggs. Mix together to form a soft almost elastic dough (again I recommend that you do this using your hands-just sprinkle some flour on them before you do). Wrap dough with plastic wrap and place in the fridge for about 30 minutes.

4. 4

   Remove dough from fridge, take half of it and roll it out on a lightly floured surface to approximately 1/8 inch thick (you may have to lightly flour your rolling pin).

5. 5

   Cut out the dough with round cookie cutters. I used 2 sizes, a small 2 1/2 inch and a medium 3 1/2 inch size.

6. 6

   In the middle of each circle place 1/2 to 1 teaspoon of either Nutella or jam of choice. Then fold each circle into a 1/2 moon and press gently around the edges to seal the seams together (lightly wetting your finger tips helps seal them shut). Repeat with the other half of the dough.

7. 7

   Place them onto the non-greased cookie sheets, spacing them about an inch apart. Bake in a 350u00b0F oven for approximately 15-18 minutes (mine baked for 18 minutes). Remove pan from oven and set aside to let them cool. Then dust with powdered sugar and enjoy. My daughter just finished eating 5 so they must be good!

No additional tips available.