Italian Butter Cookie Recipes

ITALIAN BUTTER COOKIES 1952

Steps:

• Preheat the oven to 350 degrees.
• In a large mixer bowl, cream lightly the butter and sugar until really fluffy and pale, about three minutes.
• Add the egg and vanilla and mix until combined.
• At low speed add the combined dry ingredients and mix until just blended.
• Do not overmix.
• Place into a pastry bag fitted with a star tip, pipe onto prepared parchment lined cookie sheets, spacing two inches apart.
• If dough is too thick to pipe, pour in a few tablespoons of milk.
• If you make wreath or stars, you can add a cherry as decoration now before baking.
• Or you could just roll into small bals and flatten with a fork if desired.
• Bake for 10 to 14 minutes just until the bottoms and edges begin to turn golden brown.
• Remove from pans by sliding thw whole piece of parchment onto a large wire rack, and cool completely.
• Dip fingers or one side of each into melted chocolate and sprinkles if desired.
• Sandwich with raspberry jam also if desired, dip in melted white chocolate and crushed almonds.
• Leave plain also.
• Store in an airtight container.

GINA'S ITALIAN BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl.
• Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add dry ingredients. Scrape down the bowl once all dry ingredients are added, then mix on medium speed until evenly combined, about 30 seconds.
• Fit a large pastry bag with an 864 or 4S tip and fill bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking.
• Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

ITALIAN BUTTER COOKIES

Steps:

• Preheat your oven to 350 degrees. Line a baking sheet with parchment paper In a mixing bowl whisk together the flour, baking powder and salt. Set aside. Combine the butter, sugar and vanilla in another mixing bowl and beat with an electric mixer on medium speed until smooth and fluffy. Beat in each of the egg yolks one at a time until fully incorporated. Add in the dry ingredients and beat until a stiff dough forms. Add in the milk until fully absorbed. Do not over mix. Transfer the dough to a pastry bag fitted with a large star tip. Pipe out swirls onto the baking sheet about 1 1/2 inches apart. I made about 6 per sheet. Add a candied cherry to the center of each swirl. Bake for 12-14 minutes or until the edges are golden brown. Cool completely before serving.

25 ITALIAN COOKIES LIKE GRANDMA MADE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep some Italian cookies in 30 minutes or less!

ITALIAN BUTTER COOKIES (BAKERY-STYLE) FOR THE HOLIDAYS

Steps:

• 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!

ITALIAN BUTTER COOKIES

Steps:

• Position a rack in the center of the oven, then heat to 350°F. Line a baking sheet with parchment paper.
• Place butter into the bowl of a stand mixer. Using the paddle attachment, beat the butter on high until light and fluffy, scraping down the sides once, about 2 minutes.
• Add the sifted powdered sugar. Start the mixer on low, and then increase the speed to high. Beat until the mixture is very smooth and soft peaks form, scraping down the sides of the bowl once halfway through.
• Add the egg yolk one at a time, and blend completely after each addition. Add the vanilla extract and blend completely once more.
• Sift the flour with baking powder and salt. Add the flour mixture one-quarter cup at a time, mixing on low speed until just combined. Don't overmix.
• Fit a piping bag with a large open star piping tip. Pipe 2" long sections of filling onto a baking sheet, leaving 1-2" between each cookie.
• Bake 13-15 minutes or until the edges are lightly golden brown. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
• Melt the chocolate in the microwave in 20 second intervals, stirring thoroughly between each, until the chocolate has melted. Melt the coconut oil or shortening, then add, 1 tsp at a time, to the melted chocolate. Whisk until the chocolate mixture is very smooth and slightly thinned out. Dip each cookie into the melted chocolate, coating halfway, then place onto a parchment lined cookie sheet. Sprinkle the chocolate with sprinkles.
• Allow the chocolate to harden completely. For best results, let cookies sit at room temperature for 24 hours to properly crisp and for the chocolate to fully cure.

ITALIAN BUTTER COOKIES

Steps:

• In a medium bowl sift the flour, baking powder and salt. Set aside.
• In a large bowl on medium speed beat the butter and sugar until creamy approximately 3 minutes, then add the egg and vanilla and combine. Add the sifted flour mixture a little at a time until combined.
• Place the dough on a lightly floured flat surface and gently form into a ball (do not over knead). Wrap the dough in plastic and refrigerate for one hour.
• Pre-heat oven to 350F (180C). Line two cookie sheets with parchment paper.
• Place the dough on a lightly floured flat surface and roll (you can use half the dough at a time) to a little thicker then 1/8 inch thick. Place on cookie sheets and bake for 10-12 minutes, or until edges or lightly golden. Let cool 5-8 minutes then move to cookie rack to cool completely, before serving. Dust with powdered sugar if desired. Enjoy!

ITALIAN BUTTER COOKIE RECIPE

Steps:

• Preheat oven to 350° F. Line a baking sheet with parchment.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt.
• In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar for 3 minutes until light and fluffy.
• Mix in the egg yolks and vanilla.
• At low speed, gradually add the flour mixture until combined. If needed, add the milk, 1/2 tablespoon at a time, until a soft but not sticky dough forms.
• Divide the dough in four portions. Place one portion in a plastic piping bag with a 1/2" large open star tip (Wilton 4B /Ateco 864).
• Clip the parchment to the baking sheet to hold it in place while piping. To press star cookies, with the piping bag held vertically, hold the tip about 1/2" above the baking pan and squeeze evenly until the cookie is about 1 1/2" in diameter. Continue pressing cookies to fill the cookie sheet leaving 1"- 2" between cookies.
• If decorating with sprinkles only, add the sprinkles before baking.
• Remove the clips from the baking sheet. Bake 10-12 minutes or until the edges of the cookies are light golden brown.
• Remove the cookies from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Repeat the process, filling the bag, pressing and baking with the remaining dough.
• Place the completely cooled cookies on a wax paper lined baking sheet that will fit in the refrigerator.
• Place the melting chocolate discs in a small microwaveable bowl and melt for 1 minute in the microwave at 50% power. Remove the bowl from the microwave and mix. If the chocolate is not completely melted, return it to the microwave and heat at 50% power for 15 second intervals until melted and smooth.
• Spoon the melted chocolate into a disposable piping bag or plastic sandwich bag. Cut a tiny bit off the tip or corner.
• On top of one cookie, pipe a small circle of chocolate at the center. Sprinkle with nonpareils. Repeat for all of the cookies. Place the baking sheet in the refrigerator to firm the chocolate for about 5 minutes .
• Store the butter cookies in layers separated by wax paper, in an airtight container at room temperature for up to 2 weeks.

ITALIAN BUTTER COOKIES

Steps:

• Whip the butter and sugar in a stand mixer with a whisk attachment, or in a bowl with an electric mixer, for at least 5 minutes until the mixture is light and fluffy.
• Add one egg at a time into the mixture, and whisk until is fully absorbed before adding the other one, then whisk in the yolk, followed by the vanilla. Whisk for 2 minutes, until your mixture is light and fluffy.
• Add the sifted flour and give and mix until fully incorporated. Your cookie dough should be sticky, soft but hold its shape.
• Transfer the mixture into a piping bag fitted with a large open star nozzle and pipe the cookies in various shapes directly on a baking tray covered with parchment paper.
• You can make S-shaped cookies, logs, flowers, horseshoe cookies, or rounded cookies. You can also make a little well in the center of the round cookies and add a candied cherry, a whole almond or 1/4 teaspoon of apricot jam.
• Transfer the baking tray to the fridge and let the cookies refrigerate for at least 30 minutes.
• Preheat the oven to180° C / 360° F and arrange the baking tray onto the middle shelf. Bake the cookies for 10-12 minutes. The cookies are ready when the edges are slightly golden. Remove them from the oven and transfer them on a cooling rack. Allow them to cool completely before serving.

ITALIAN BUTTER COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
• Place butter and sifted powdered sugar in the bowl of a stand mixer and cream until light and fluffy. Add in vanilla and the egg yolks, one at a time, mixing well after each addition. Add in the flour mixture and mix until a dough forms.
• Fit the piping bag with the wide star tip. Add the dough to the piping bag and pipe out 2 inch long cookie shapes. Bake in the preheated oven for 13-15 minutes. Transfer to a wire rack to cool completely before decorating.
• Melt the chocolate in the microwave in 30 second intervals, stirring in between. Dip the cookies in the chocolate and place on a sheet of parchment paper. Add the sprinkles while the chocolate is still wet and allow to dry.

ITALIAN BUTTER COOKIES

Steps:

• Beat the butter with the icing sugar and the seeds of the vanilla pod in a planetary mixer or with electric whips. When the mixture is creamy and smooth, add the egg. Continue to whisk for a few more minutes. Add the flour by hand, or use the planetary mixer with the K whisk. When the mixture is homogeneous, put it into a piping bag with a star-shaped nozzle. Form the biscuits, horseshoes, sticks, S's, rings on a baking tray lined with baking paper. Bake at 338°F (170°C)for 15-20 minutes. Remove from the oven and leave to cool. Melt the chocolate in a bain-marie or in the microwave. Glaze the biscuits. Decorate them before the chocolate dries. Store in a closed box in a cool place.