I know we are past Mother’s Day, but the theme I have chosen for this week is mother’s day sweets. If I were to do sweets for my mom, it would be really impossibles as she was not a great fan of sweets. She used to love all the savoury snacks that too authentic Tamil snacks. So I couldn’t do this theme for my mom, but I could do it for me. Being mom of Sruti and she being so enthusiastic about celebrating Mother’s day, I am doing three dishes which I would like the most. My daughter surprised me with hand made cards, lots of hugs and kisses on Mother’s Day. What else I would need when she was showering so much love? Read this as some of my favourite dishes, but I didn’t taste them. I just smelled them. That is how I satisfy my cravings when on diet. All these dishes went to kids in our locality and I must say, they loved them all.
Though the name says cookies, these are flaky pastries with a delicious chocolate and jam filling. And as usual I have tried making them eggless. I couldn’t show you the interior of the cookies as they were supposed to go to the kids. The original recipe is from Betty Crocker. The original cookies were baked in muffin pan, but I made them in small individual pastry tins. Anyhow, they turned gorgeous. The pastry is so much like the short crust pastry and so making it involves the same type of work. It is better to refrigerate the dough until firm to get the perfect flakiness in the cookies. These literally mean small bites and are famous in the regions of Calabria, Lazio, Puglia and Abruzzo. Depending upon the region they are made, the filling in the cookies vary. These are usually made during Christmas and Easter.
Recipe Source: Betty Crocker
Makes 9 Cookies
For The Pastry:
All Purpose Flour / Maida – 1 1/2 cups
Sugar – 1/3 cup
Baking Soda – 1/4 tsp
Lemon Peel – 1 tsp
Cold Butter – 1/2 cup
Cold Milk – 1/3 cup
For The Filling:
Orange Jam – 1/4 cup
Ground Almonds – 1/4 cup
Chocolate – 60 gm
In a bowl mix together jam, almond and grated chocolate. Set aside.
In another bowl mix together sugar, flour and baking soda.
Add ice cold cubed butter and rub it into the flour until the flour looks crumbly.
Add ice cold milk and bring together the dough. Do not knead it.
Wrap it in cling film and refrigerate for 30 minutes.
Preheat oven to 175°C.
Grease individual moulds or muffin pan with butter.
Divide the dough into 18 equal portions.
Press one portion into the mould to cover the whole mould.
Fill the pastry dough with the filling.
Take another portion and cover the top of the filling. Make sure the pastry is pressed in the edges.
Once all the shaping is done, Bake them for 20 – 25 minutes or until the top is golden.
Once cool, remove the cookies from the mould and serve.