Instructions:

Prepare the Dough:

In a bowl, combine the flour, sugar, baking powder, and a pinch of salt.

Add the grated lemon zest for a hint of citrus aroma.

Incorporate the cold butter chunks into the dry ingredients, working quickly with your fingertips until the mixture resembles coarse crumbs.

Add the eggs and continue to knead until a soft, cohesive dough forms.

Rest the Dough:

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes to firm up.

Roll Out the Dough:

Preheat your oven to 180°C (356°F).

Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the dough to a thickness of about 3-4 mm.

Cut and Fill the Cookies:

Use a round cookie cutter (5-6 cm in diameter) to cut out circles from the dough.

Place a small spoonful of plum jam or Mostarda Bolognese in the center of each circle.

Fold each circle in half to create a half-moon shape and press the edges firmly to seal.

Decorate (Optional):

If desired, sprinkle colored sugar strands or pearl sugar on top of the cookies for a festive touch.

Bake:

Arrange the filled cookies on the prepared baking sheet, leaving a small space between each.

Bake in the preheated oven for 12-15 minutes, or until the edges begin to turn golden.

Cool and Serve:

Remove the cookies from the oven and allow them to cool on a wire rack.

Once cooled, they are ready to be enjoyed!

Variations and Tips:

Alternative Fillings: While traditional fillings include plum jam or Mostarda Bolognese, you can experiment with other jams, custard, or chocolate cream to suit your taste.

Dietary Substitutions: For a dairy-free version, substitute the butter with a plant-based margarine. To make the recipe vegan, replace the eggs with a suitable egg substitute, such as flaxseed meal mixed with water.

Storage: Store the cooled cookies in an airtight glass container to maintain their crisp texture. They can be kept at room temperature for several days.