The principle of the British adapted cake butter cookie! If this is not a good idea ... Too strong, these Italians!
For
60 cookies 180 g butter, very soft (and especially not melted)
300 to 320 g of flour (depending on quality)
100 to 120 g of icing sugar (to taste)
1 egg, lightly beaten
150 of diced fruit colorful candied
Using an electric mixer fitted with hooks, mix the butter, beaten egg and icing sugar until the mixture is creamy. Add flour, beat again. Finally, incorporating the candied fruit. You should get a very soft pastry but firm enough to be shaped.
Roll the dough into a long coil of 5 cm in diameter, wrap tightly in greaseproof paper and store in freezer for 40 minutes.
Preheat oven to 160 ° C - heat ventilation.
Remove dough from freezer and slice 5 mm thick. Place on a baking sheet lined with parchment paper, spacing them enough (they will swell slightly when cooked).
Bake for 10 to 12 minutes. The board cookies should just brown (overcooked, they would Dry: bad!). Wait a few minutes before handling Arlecchini which will harden as it cools.
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