'1 cup of wheat flour'
'1/3 cup of cornstarch'
'1/2 teaspoon of ground cinnamon'
'1/2 teaspoon of nutmeg'
'1 pinch of salt'
'1/2 cup of unsalted butter at room temperature'
'1/2 cup of all-purpose flour sifted into the bowl'
'1 egg yolk'
'1/2 teaspoon of vanilla extract'
'14 tablespoons of fruit gelato, such as goiaba, damasco, or abacaxi'
'1 cup of wheat flour'
'1/3 cup of cornstarch'
'1/2 teaspoon of ground cinnamon'
'1/2 teaspoon of nutmeg'
'1 pinch of salt'
'1/2 cup of unsalted butter at room temperature'
'1/2 cup of all-purpose flour sifted into the bowl'
'1 egg yolk'
'1/2 teaspoon of vanilla extract'
'14 tablespoons of fruit gelato, such as goiaba, damasco, or abacaxi'
Preheat the oven to 350°F (moderate)
Mix all dry ingredients. Reserve
In a stand mixer, beat the butter with the all-purpose flour until light and fluffy
Add the egg yolk, vanilla extract, and reserved dry ingredients
Mix well
With your hands, shape the dough into 2cm balls and arrange them on an ungreased baking sheet, leaving about 3cm of space between each cookie
In the center of each cookie, make a depression with the back of a spoon
Bake for 10 minutes
Remove from the oven and place a small amount of gelato in the center of each cookie
Bake again for an additional 10 minutes or until the bottoms of the cookies are lightly browned
Remove from the oven and let cool on a wire rack
You should end up with approximately 56 cookies
Note: Cookies can be prepared 1 week in advance and stored in an airtight container in the refrigerator.
