Simple vanilla shortcrust stars and circles for an Italian-style Christmas tin.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Vanilla Frollini
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 133 minutes: 30 hands-on, 60 chilling or resting, 18 whole-batch cooking and 25 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and visual doneness cues.
Kitchen tools you’ll need
- US measures or kitchen scale
- Mixing bowls and spatula
- Two 13 × 18-inch lined baking sheets
- Cooling rack
- Rolling pin and cookie cutters
Simple vanilla shortcrust stars and circles for an Italian-style Christmas tin.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Rub in butter
- 1Rub in butterMix flour, sugar and salt. Rub in cold butter until sandy with a few tiny flakes. Add egg and vanilla and bring into a smooth dough without prolonged kneading.
Chill
- 2ChillFlatten into a disk, wrap and chill for 1 hour. Heat oven to 350°F (175°C), or 325°F (165°C) fan.
Cut and bake
- 3Cut and bakeRoll to 1/4 inch thick on a lightly floured surface. Cut about 30 cookies with 2-inch cutters, rerolling scraps once. Space 1 inch apart on two lined trays. Bake together for 14–18 minutes, switching positions halfway, until edges turn light golden.
Cool
- 4CoolRest 5 minutes on the tray, then 20 minutes on a rack. Pack only when cold.
Chef’s Science & Pro Tips
Ingredient science
Working briefly limits gluten and preserves a tender shortcrust.
Technique & texture
Chill scraps before rerolling if they become greasy.
Finishing & serving
Keep shapes similar in size so thin points do not overbake.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool fully and keep airtight; separate from moist cookies. |
| Refrigeration | Not needed | Avoid condensation and refrigerator moisture on plain baked cookies. |
| Raw freezing | Up to 1 month | Freeze uncoated shaped dough. Thaw in the refrigerator; finish shaping or coating before baking. |
| Baked freezing | Up to 2 months | Freeze fully cool cookies airtight, without glaze or chocolate when possible. |
| Restoring | Before serving | Thaw covered at room temperature, then apply any sugar, glaze or chocolate finish. |
Notes
- Working briefly limits gluten and preserves a tender shortcrust. Chill scraps before rerolling if they become greasy. Keep shapes similar in size so thin points do not overbake. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 30; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Can I decorate them?
Yes. Cool fully before adding icing or melted chocolate.
Why do the shapes spread?
Warm dough or warm trays can cause spreading.
Can I make the dough ahead?
Refrigerate tightly wrapped up to 2 days, then let it become rollable.
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Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
