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Magazine Mondays: Jam-Filled Mezzaluna Cookies!
Date: May. 11th 2009
Category: Cookies and Bars, Italian Sweets, Magazine Mondays
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Last week I mentioned in my Magazine Mondays post that the March 2008 Food & Wine issue had an excellent feature called “How to Cook Like You Own an Italian Villa”. I tried many of the recipes and loved them all. By far, however, the recipe for Jam-Filled Mezzaluna Cookies was my absolute favourite.
I try so many new recipes in a year, both from magazines and cookbooks. And I would say that in a year, there’s probably only a handful of times where I come across a recipe that becomes part of my recipe family.
And this recipe has now been officially adopted.
While they’re more than a cookie, these treats are buttery pieces of pastry heaven meant to enclose the jam of your choice.
They were incredible. I don’t know what else to say about them other than to say that when I bit into one, warm out of the oven, I just had this image of eating one of these lovely treats with a steaming espresso at the kitchen table in our little house in Italy.
It was love at first bite.
As with all Magazine Mondays, I’m always happy to share with you links to posts from other food bloggers who have squared off against their magazine piles. Here’s who made a dent:
Wandering Coyote of ReTorte made Roasted Garlic and Sundried Tomato Bread from Canadian Living.
My Jenny of All Things Edible made Brownies from The Brownie Project.
Janie of Panini Girl made Pea and Parmeson “Wanton” Ravioli from Gourmet magazine.
Tamy of 3 Sides of Crazy made Golden Cake with Chocolate Fudge Frosting.
Amy I. of Playing House made Vanilla Bean Shortbread from Cooking Light.
Here’s a photo journal of the Jam-Filled Mezzaluna Cookies:
I had a lot of fun rolling out this very tender dough. I used a 4-inch tart ring to cut out the pastry circles.
I used some lovely cherry preserves to fill the cookies.
I very gently sealed the cookies.
I placed the cookies on a parchment-lined baking sheet. I brushed them with egg wash and sprinkled on sugar. The recipe instructs that you sprinkle on sliced almonds but I omitted that step.
Ciao!
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February 2010
Valvona & Crolla: A Year at an Italian Table
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05/11/09 at 2:11 am
These look lovely. Being a sucker for packaging I noticed the jam jar. Never seen the brand before - is it as good as Nonna’s?!
05/11/09 at 2:30 am
Delicious little cookies!
Cheers,
Rosa
05/11/09 at 3:46 am
Oh goodness, I have some chipotle jam that would seem wonderful in these.
05/11/09 at 5:05 am
I kep forgetting to post the magazine dinners! But then I have such fun looking at yours. These cookies are singing a song to me. Eyeing black raspberry jam. Nice for son’s homecoming tonight.
05/11/09 at 5:52 am
I have so much jam in the house right now. These would be a nice change from the crostatas I usually make with jam.
05/11/09 at 7:59 am
Those do look good - have to go find some jam worthy of the center.
05/11/09 at 8:22 am
Beautiful job, Ivonne!
05/11/09 at 1:37 pm
Hi Ivonne, wonderful coookies and what a magnificent ideia to use a tart ring to cut out the pastry circles.
Loved it!
05/11/09 at 1:40 pm
These look lovely! On first seeing the photo I expected a savoury filling (don’t really know why though..:)) but this sounds absolutely delicious! I was soooo planning on doing a magazine monday last week, but I’ve just been too busy. Hopefully I get to make a dent on my magazines this week!
05/11/09 at 7:30 pm
The cookies look amazing, I’m a sucker for anything with jam. Thanks for including my post!
05/12/09 at 4:55 am
This looks beautiful especially with my favourite cherry preserves filling!
05/12/09 at 8:50 am
Hi! I’m actually Italian (from Venice!) and I just wanted to say that, for once, this is a recipe that we use in Italy. It doesn’t happen often that magazines provide real Italian recipies.
We also make them with Nutella!
Yours is a wonderful blog!
Btw, Italians would never put almonds on those, we prefer simple things! (it would cover the flavour of the jam)
05/12/09 at 9:19 am
Those look amazing! Great job!
05/12/09 at 11:09 am
These look delicious and remind me of my mother’s Easter delights…cassata…filled with a sweet ricotta filling. Definitely would like to try them.
05/12/09 at 11:33 am
Uhh, ravioli cookies.
Makes me think of plum jam for some reason.
05/12/09 at 1:45 pm
These are so pretty!!!! Almost too pretty to eat (who am I kidding right?
)
05/12/09 at 5:06 pm
Beautiful!
05/12/09 at 10:21 pm
These look amazing and delicious!
05/13/09 at 2:10 am
These look delicious! The cherry jam looks fab.
05/13/09 at 7:20 am
Neat! I’ve been trying to think of ways to use the many jars of strange jam I keep being given (ginger marmelade is tasty, but it’s too strong for breakfast). This will be a nice change from jam squares - and so much prettier!
05/14/09 at 7:04 am
Beautiful and delciuos cookies, i love cookies filled with jam.
05/14/09 at 3:49 pm
These look amazing! I would love to try these!
05/15/09 at 5:00 am
Wow I have not been here in a while. So much delicious food. I love these cookies and I so appreciate the time you must have put into these! They are beautiful.
06/4/09 at 1:52 pm
Yummy AND beautiful!!! Great combination:)
07/8/09 at 9:29 am
Those jam-filled cookies look wonderful. I will give those a try. I am always looking for italian recipes as I am an Italian food lover. Have you ever tried Volpi Food’s meat products? They are some of the best italian specialty meats around. They are known for their flavored salami and prosciutto. Just thought I would recommend! You can browse around for family recipes and look at their meat products: http://www.volpifoods.com . Oh so good!