Pasta Ciotti

Ingredients:

1/2 cup sugar
1/4 cup butter
1/4 cup coconut oil
1 teaspoon baking powder
a pinch of salt
2 cups flour
1/4 cup cream
1 teaspoon vanilla
a dash of almond extract
1 egg
3 tablespoons cornstarch
1/2 cup sugar
1-1/2 cup half and half
1 egg
1 tablespoon butter
2 teaspoons vanilla
zest of one lemon (optional)

Cream butter, coconut oil, and sugar. Add baking powder, salt, vanilla, almond, and egg. Alternately add the flour and cream. Cover and refrigerate for an hour.

Meanwhile, combine sugar and cornstarch in a saucepan. Whisk in egg and half and half. Turn on the stove and cook stirring constantly until mixture is warm. Add butter, vanilla, and zest. Cook until mixture thickens and set aside.

Divide dough into three pieces. Set one aside and roll other two flat together. Cut into circles and place unto greased muffin pans. Fill the inside of each with the custard. Roll out remaining dough. Cut into smaller circles, enough to cover the top and cinch the edges shut.  Brush the top with egg wash or butter.

Bake at 400 for 20 minutes until golden brown. Sprinkle with powdered sugar before serving.