Print

Pizzicati (Italian Pinch Cookies)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These delicate Italian cookies are as charming as they are delicious. Made with a buttery shortbread dough and pinched to reveal a sweet center of strawberry jam, Pizzicati are dusted with powdered sugar and melt in your mouth—perfect with tea, holiday trays, or a simple treat.

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour
  • 1/4 cup powdered sugar (plus extra for dusting)
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • Zest of 1 lemon
  • 10 tbsp unsalted butter, softened
  • 1 1/2 tsp vanilla extract
  • 1 large egg
  • 1/3 cup strawberry jam (or preferred flavor)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, powdered sugar, cornstarch, baking powder, and lemon zest.
  3. In a separate bowl, cream softened butter and vanilla until smooth. Add the egg and mix until combined.
  4. Gradually stir dry ingredients into the butter mixture until a soft dough forms. Chill for 10 minutes.
  5. Roll dough into 1-inch balls. Flatten each into a circle, add a small dollop of jam in the center, and pinch the sides together gently to form a bow-like shape or leave open like thumbprints.
  6. Place cookies on the baking sheet, spaced slightly apart.
  7. Bake for 12–15 minutes, or until the edges are lightly golden.
  8. Cool on wire racks and dust with extra powdered sugar before serving.

Notes

  • Use different jam flavors like apricot, raspberry, or fig for variety.
  • Chilling the dough helps prevent spreading.
  • Store in an airtight container for up to 5 days.
  • Perfect for gifting or serving at gatherings.

Nutrition

Find it online: https://yumfoodusa.com/pizzicati-italian-pinch-cookies/