Raniero’s Cookies

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

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.

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.

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).

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.

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.

Place them onto the non-greased cookie sheets, spacing them about an inch apart. Bake in a 350°F 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!