The meaty portion of the chicken wing, known as drumettes, is used in this recipe. A sticky sauce made of corn syrup, soy sauce, sugar, and white wine is baked with the drumettes. The best sticky chicken. fantastic for picnics and parties.
| Cook Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 64 |
| Yield: | 64 cookies |
Ingredients
- 1 cup butter, softened
- ⅔ cup white sugar
- 1 egg, beaten
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon grated lemon zest
- 2 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup cherry preserves
- ½ cup confectioners’ sugar for dusting
Instructions
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners’ sugar while they are still warm.
Nutrition Facts
| Calories | 63 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 32 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I used a blueberry pie filling for the first batch and found that the sugar cookie overpowered the blueberry taste so I used fresh raspberries whole the next batch and found that it didn’t make the cookies as mushy and you could taste both the cookie and the filling.
For those who had problems with the dough becoming sticky once it was out of the freezer/fridge, if possible, I roll mine out on a chilled marble board that stay naturally cold. Another trick is after rolling both layers out, add the filling, place the second layer of dough on top and using a pizza cutter, run it between each section. Hope this helps…
Absolutely love this recipe. I use Blueberry preserves. I definitely don’t think it makes 64 cookies, but it’s plenty :-). Again, amazing recipe!
I must have did something wrong, with all the good ratings with mine turning out how it did I messed something up bigtime.
I gave this five stars because the finished product is fabulous and so tasty! I made this in two batches and I made the first batch as directed. It was a little messy and hard to work with, so here are some simple changes that worked great on the second batch. (The key is not to touch the dough too much after it is chilled.) After the dough is mixed, separate into two balls. Refrigerate for at least an hour. After dough is sufficiently chilled, remove one ball from the refrigerator, place between two sheets of wax paper, and roll till it’s fairly thin. Peel one piece of paper off this layer. Draw out a grid pattern on this layer with a knife. Don’t slice through the dough; just press enough to make lines. Place 1/2 tsp of preserves or nutella in each grid section. Set aside or place back in refrigerator. Remove second dough ball from refrigerator and roll between two pieces of wax paper to same thickness as the first layer. Take one piece of wax paper off the second layer, then GENTLY turn the layer over and place on top of the first layer. Remove the wax paper from the top layer. Cut the cookies between the filling plops, this time cutting all the way through. GENTLY turn the cookies over and place on the greased cookie sheet. Peel off the final piece of wax paper, separate cookies, and seal with fork tines. Sprinkle with sugar and bake as directed. Yummy!
Good cookies, even if Ravioli Dolci -I’m Italian- are quite different. Try filling them with Nutella mixed with ricotta cheese. Also, once you’ve rolled and refrigerated your dough, remove top wax paper and lay spoonfuls of filling in straight lines and set intervals on top of first -uncut- dough layer. Remove top wax paper from second dough layer and flip it on top of first one. THEN cut squares or circles. Don’t forget the vent holes!
Oh man, this recipe is one of the hardest I have ever made! Rolling the dough was incredibly difficult, forming the cookies even more difficult… wow! I’m not sure this is worth the effort for what you get and that’s saying something since I often make cakes that take 3+ hours to make.
Very good! Had many compliments from my Italian relatives.
Great cookies. A little time consuming, but well worth it.
My family loved these cookies. I used my own cherry almond preserves. These cookies are just perfect for the Christmas table. The dough is easier to work with when kept chilled. I made both round and square shapes. If the dough becomes too soft, simply put it in the fridge for a few minutes. I even put the squares (still on the waxed paper) back on a shelf in the fridge while I filled half a sheet.
Very good tasting cookie. Kind of shortbread like. The dough is difficult to work with, but I found that by rolling it out between the wax paper and then putting it in the freezer, the squares were much easier to work with. I filled mine with blackberry preserves and dusted them with powdered sugar. Others I filed with the cream cheese filling from the bakery and then drizzled those finished squares with chocolate. Very pretty and will be enjoyed by all. I will say that you only get about half of the amount the recipe is supposed to yield and I didn’t make them huge. I’ll make these again, only this time I know what I’m getting into. Merry Christmas and thank you for sharing this recipe.
The name is misleading, these are nothing like ravioli. The dough is a flaky pastry dough, not pasta-like. Not at all what I thought it would be. Regardless, these were pretty tasty and got great reviews. I suggest making them a little larger and using more preserves than suggested. I made mine into ~2″ triangles and used about a teaspoon of preserves on each. Also drizzled them with a bit of melted chocolate.
I have to give this a 5 just because they are so good, it almost doesn’t matter how long they took. I was a little frustrated with the dough but didn’t put it in the fridge, I put it in the freezer instead, until just about hard. They were easy to cut and fold together. I took another reviewers idea and also used neutella. WONDERFUL. I’m glad I didn’t use the pie filling, I fell like it would have just been an ordinary strudel type cookie. This is a keeper!
Very good! I made some with the cherry preserves and some with raspberry– the raspberry is much better and far more popular!
These are pure heaven! If you haven’t tried an Italian cookie recipe, this is the one to try! The cookies are so light, buttery, and divine! The only thing different is add 1/4 tsp. of anise extract instead of almond. It was perfect! I baked some extra to take to the guys at work!:)))
I made these as circles and they baked up better looking than they were raw. I used Nutella instead of jam. Next time I’ll roll the dough thinner as there seemed a lot more cookie than filling and I didn’t get that many cookies from 1 batch.
Okay. I’m rating this recipe a 5 because anyone who tasted them even without knowing how much work went into them, gave them 5 stars. I made them for an Italian themed espresso and cookie night when some friends from where I lived in Padova, Italy were coming to the states to visit. They definately passed as “Italian” and everyone loved how they tasted. I was frustrated with how long they took to make and the fact that the dough was impossible to work with after being out of the fridge for even 5 minutes. I had to keep popping it in the freezer to make it cold enough to be workable. This added to the time-consuming aspect of the recipe. I am going to try it again for a gallery opening event I’m going to tomorrow night, but this time I’ll take the advice of other reviewers and make the cuts after the two sheets are layed on top of one another with the filling already in between. Hopefully this will cut down the time and frustration and not take away from the pleasing taste!
These cookies are delicious. You cannot omit the lemon. That’s what makes them delicious. Well, that and the butteryness of them. I did leave out the almond extract, though I can’t imagine them possibly being any better with it. And I used raspberry preserves, and mmmm mmmm mmmm. The reason I docked this recipe one star was for the amount of time it takes to make these. Make sure you set aside a couple hours.
These were so good! Very time consuming though. My cookies didn’t look anything like the picture! They were very good though. I think next time i won’t do all of the cutting of the squares and all that…I will just bake them like regular cookies and then put the preserves in the middle of the cookie. Overall, a good recipe!
Excellent taste, perfect blend of flavors. Best filled cookie I’ve ever made. Didn’t change a thing, maybe next time I’ll try filling with figs and almonds. The cookie part is perfect. I will be making these cookies often.
These cookies are excellent. I made 3 batches during the holidays and everyone loved them. I used a round cookie cutter so they looked more like little tarts than ravioli’s.