Serves: 12
Total Calories: 269
1 In a large bowl, sift together the flour, starch, and salt.
2 In a large bowl with an electric mixer, beat the butter with the sugar until light and fluffy, about 2 minutes. Beat in the egg, rum, zest, and vanilla. On low speed, stir in the dry ingredients.
3 Divide the dough in half. Shape each half into a disk. Wrap each separately in plastic and refrigerate 1 hour up to overnight.
4 Preheat the oven to 350°F. Grease 2 large baking sheets.
5 Roll out the dough to a 1/8-inch thickness. With a fluted pastry or pasta cutter, cut the dough into 2-inch squares. Arrange the squares about 1 inch apart on the prepared baking sheets. Place 1/2 teaspoon of the jam in the center of each square. (Do not use more jam, or the filling will leak out as it bakes.)
6 Roll out the remaining dough to a 1/8-inch thickness. Cut the dough into 2-inch squares.
7 Cover the jam with the dough squares. Press the edges all around with a fork to seal in the filling.
8 Bake 16 to 18 minutes, or until lightly browned. Have ready 2 wire cooling racks.
9 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Sprinkle with confectioner's sugar. Store in an airtight container up to 1 week.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sweet Ravioli recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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