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Pear shortbread cookies

Course Cookies
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Giulia


For the dough

  • 125 g of cane sugar
  • 250 g of butter at room temperature
  • 30 g of egg yolks, around 2
  • 300 g of plain flour
  • 75 g of brown rice flour
  • A pinch of salt
  • Vanilla seeds from a vanilla pod
  • Grated lemon rind from one lemon

For the filling:

  • 2 pears
  • 1 knob of butter
  • 4 spoons of cane sugar


For the dough

  • Rub with your fingers the butter and sugar until completely mixed.
  • Add the egg yolks and then sift in both flours with the salt, vanilla beans and grated lemon rind.
  • Knead it into a ball, pushing it down lightly, before wrapping it in cling film and letting it rest in the fridge for a few hours, or overnight.

For the filling

  • Peel the pears and cut them into small cubes, then cook them with the butter and sugar until they are soft and soak up the liquid from cooking. Set them aside.

For the cookies

  • Roll out the dough on a well-floured surface to a 5mm thickness. Cut out cookies with a round biscuit cutter measuring 5cm in diameter. In the centre, add a spoonful of the stewed pears and cover with another cookie. Score out a cross on the centre of each cookie when they are on a baking tray lined with parchment paper.
  • Heat the oven to 180°C and bake the cookies for around 15-20 minutes, until they are golden coloured. Leave them to cool and dust with icing sugar.
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