These Italian Butter cookies taste so much better than the store-bought variety. So buttery and delicious. They’re perfect for the Holiday cookie table and for gift giving. The best gifts are made with love. Follow this easy recipe and make a few batches this weekend!
Printable Recipe: www.dimitrasdishes.com/italia...
Ingredients
12 ounces unsalted butter, softened
1 cup of granulated sugar
2 eggs, at room temperature
3 and 1/4 cups of all-purpose flour
1 and 1/4 teaspoons baking powder
3 teaspoons vanilla extract
1/4 teaspoon salt
Fillings and Toppings:
semi-sweet chocolate, melted
white chocolate, melted
jam
sprinkles
shredded coconut
sliced almonds
Instructions
Preheat the oven to 350 °F, 180 °C.
LIne 3-4 baking trays with parchment paper.
In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the butter, sugar, and vanilla extract. Beat until fluffy. Scrape down the sides of the mixing bowl.
Add the eggs one at a time and beat until fluffy.
Combine the flour, baking powder, and salt in a bowl and whisk together.
Add the flour mixture to the mixer in a few batches while it is mixing at low speed. Mix until just incorporated.
Fill a pastry bag that is fitted with a large star tip halfway full with the cookie batter.
Pipe 2-3-inch long strips of batter or rosettes onto the baking trays. Leave about an inch or two in between each cookie.
Bake for 10-15 minutes or until the cookies are golden around the edges.
Cool completely.
Fill the cookies with jam or melted chocolate. Chill in the freezer for 10 minutes so that they can set.
Dip the cookies in your favorite toppings and allow them to set completely.
Serve with tea or coffee. Enjoy!
Notes
If you're melting chocolate chips, once they're melted thin the chocolate out using a few tablespoons of vegetable oil.
Store the cookies in the freezer or in the refrigerator.
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