Traditionally, Italian Butter Cookies are dipped in chocolate and sprinkles or nuts on one end, or have jam nestled between two cookies.
You can also enjoy these alone and they’re amazingly good.
One tip in order to ensure your cookie is crispy with each bite, is to make sure that you mix your butter and sugar mixture for about 5 minutes in your stand mixture before you begin to add the other ingredients.
This step is a must!
Also, when adding the sifted flour, make sure you barely mix it all in.
It’s good to go once you no longer see it in the dough.
This step ensures your cookie dough is soft enough to pipe through your bag and tip. This is a common complaint with a lot of folks.
Let us know how it goes.
Italian Butter Cookies
- 1 cup or 2 sticks of unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg plus 1 yolk
- 2 teaspoon vanilla extract
- 1 teaspoon salt
- 2 1/4 cups all-purpose flour (sifted)
- 1/2 cup (160 grams) jam of your choice (apricot goes well).
- 1 cup sprinkles, chopped nuts
- 10-to-12-ounce semisweet chocolate chips or chopped chocolate
Heat the oven to 350 degrees. Line two large baking sheets with parchment paper.
Combine the butter and sugar and blend for about 5 minutes.
Yes, that long!
Once the butter and sugar mixture is pale in colour, add the eggs, vanilla, and salt, and beat to combine.
Add the flour, and mix just until the flour disappears.
Fit a piping bag with a medium star tip.
Pipe the dough into about 1/2-inch-wide to 2-inch-long cookies about 1 inch apart.
Bake for about 12 minutes or until they are golden at the edges.
Dip cooled cookies in melted chocolate and top with nuts or sprinkles or fill one side of a cookies with jam, such as apricot jam, and place another cookie on top to make a sandwich.