Strawberry Cookies

I'm not a candied fruit type, but around Christmas, stores carry some things that I usually don't see around the year. So, when I put my hands on a package of these candied strawberries, it was love at first bite. I couldn't stop eating them.
The first box was shortly after followed by the next one, and if they didn't have one small problem - price - I'd be stocking on them like a squirel.
My enthusiasm was so high that I started looking through my cookie recipes to see if I could use them somewhere else, too. And the recipe for cookies with candied cherries seemed just perfect. I'm so glad I made them. Just a little note for myself and all of you who don't like too sweet cookies, a little less sugar wouldn't be bad.
Have you started with Christmas baking yet or at least making a baking list? I wonder what Santa would think of these, or perhaps he prefers chocolate ones.
And... the story of strawberries doesn't end here...

Strawberry Cookies

* 250 g flour
* 1 teaspoon baking powder
* 125 g butter
* 1 egg
* 150 g sugar
* 75 g candied strawberries (or cherries)
* 1 teaspoon pure vanilla extract
* 1/2 organic lemon (grated zest)
* a pinch of salt

Sift or whisk together the flour, the baking powder and the salt in a bowl.
Add just little softened butter (leave it about 1/2 hour outside the fridge) and rub it in to get crumbs.
Add the lightly beaten egg, the vanilla extract, the finely grated lemon zest and the chopped candied strawberries.
Mix everything with your hands to bring it all together into a soft dough.
Shape the dough into a log 5 cm in diameter, wrap it and refrigerate for 1 hour.
Preheat the oven to 180°C.
Cut the dough into 5 or 6 mm thick slices and place them on a baking sheet about 2 cm apart (they spread lightly while baking).
Bake the cookies 8-10 minutes.
Move them to a cooling rack and store in an airtight container once they have cooled completely.

Biscotti alle fragole


* 250 g farina "00"
* 1 cucchiaino di lievito in polvere
* 125 g burro
* 1 uovo
* 150 g zucchero
* 75 g fragole candite (o ciliegie)
* 1 cucchiaino di estratto di vaniglia
* 1/2 limone non trattato
* un pizzico di sale


Setacciate insieme la farina, il lievito e il sale in una ciotola.
Aggiungete il burro lasciato ammorbidire mezz'ora fuori dal frigo. Strofinate il burro e la farina con le punte delle dita per ottenere un impasto granuloso.
Aggiungete l'uovo, l'estratto di vaniglia, la scorza di limone finemente grattugiata e le fragole tagliate a pezzetti.
Impastate con le mani fino a ottenere una pasta soda e liscia.
Formate un rotolo di 5 cm di diametro. Avvolgetelo nella pellicola e lasciate riposare in frigo per 1 ora.
Accendete il forno a 180°C.
Tagliate il rotolo di pasta in dischetti spessi 5-6 mm e metteteli sulla placca da forno distanziati tra di loro perché in cottura si allargano leggermente.
cuoceteli per 8-10 minuti o finché i bordi sono leggermente dorati.
Lasciateli raffreddare su una griglia e conservateli in una scatola di latta.

Keksi s jagodama


* 250 g brašna
* 1 žličica praška za pecivo
* 125 g maslaca
* 1 jaje
* 150 g šećera
* 75 g kandiranih jagoda (ili trešanja)
* 1 žličica ekstrakta vanilije
* 1/2 limuna (naribana korica)
* prstohvat soli


Prosijte brašno, prašak za pecivo i sol u zdjelu.
Dodajte maslac narezan na listiće (ostavite ga prethodno pola sata izvan hladnjaka) pa ga utrljajte u brašno da dobijete mrvičastu smjesu.
Jaje malo razmutite s ekstraktom vanilije.
U mrvičastu smjesu brašna i maslaca dodajte nasjeckane kandirane jagode, naribanu koricu limuna i razmućeno jaje.
Izmiješajte i zamijesite glatko tijesto (kratko ga izradite na dasci).
Tijesto oblikujte u rolnicu promjera 5 cm.
Omotajte je prozirnom folijom i stavite u hladnjak 1 sat.
Zagrijte pećnicu na 190°C.
Izrežite rolnicu od tijesta na ploške debljine 5-6 mm i stavljajte ih na pleh obložen papirom za pečenje malo razmaknute jer se u pečenju malo šire.
Pecite kekse 8-10 minuta ili dok rubovi lagano ne porumene.
Ostavite ih da se ohlade na rešetki, a zatim spremite u limenu kutiju.