La Mozzarella In Carrozza

Cream cookies, the italian breakfast cookies made with heavy cream, simple and delicious

Yields: 25/30   Prep: 5Min ~ Cooking Time: 15Min   Diff: Easy
- 100g Butter
- 80g Icing sugar
- 1 tsp Vanilla extract
- 1 Egg
- 1 Yolk
- 60ml Heavy cream
- 320g All purpose flour
- 3g Baking powder
- Salt


- Beat the butter with the sugar and the Vanilla extract until creamy and soft.

- Add in the eggs and the yolk, a pinch of salt, the heavy cream and the dry ingredients. Stir with a spatula, than transfer over a working surface and knead until combined.

- Make a ball, cover with plastic wrap and let chill in the fridge for 30min.

- Roll out the dough into a 7mm thick sheet and cut out 5cm rounds (use a round cutter and a botte cup or a piping tip to make the central hole). Arrange them over a baking tray lined with parchment paper.

- Bake at 180 degrees for about 15 min until just golden.