Pasta Frolla (Italian Pastry Dough)

1. Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.

2. Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.

3. Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

Cook's Notes:

The original Italian recipe is in metric. If you have a scale, please measure out: 500 grams Italian tipo 00 flour, 180 grams fine white sugar, and 180 grams unsalted cold butter.

If you're using the dough for pies and crostate, blind bake the crust by poking a few holes in the bottom and bake for about 15 minutes at 350 degrees F (180 degrees C). Cool, fill, and use remaining dough to cover or cut into decorative pieces. Bake at 350 degrees F (180 degrees C) until browned and bubbly.

If you're using the dough for cookies, cut into 3-inch shapes, bake at 350 degrees F (180 degrees C) for 12 to 15 minutes. Many people like to dip one half of the cooled cookies into melted chocolate or they drizzle them with melted chocolate.