Italian Jam Cookies Recipes

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ITALIAN SANDWICH COOKIES



Italian Sandwich Cookies image

This bakery staple is not authentically from Italy, but rather a variation on the classic spritz cookie invented by immigrants. You'd be hard-pressed to find an Italian cookie tray in America that didn't include these after-dinner favorites.

Provided by Food Network

Categories     dessert

Time 1h50m

Yield about 2 dozen cookies

Number Of Ingredients 11

3 sticks (3/4 pound) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup raspberry jam
3/4 cup chopped chocolate or chocolate chips
1 teaspoon canola oil or shortening
Rainbow sprinkles, for decorating

Steps:

  • Preheat the oven to 375 degrees F.
  • In a mixer on medium speed, cream together the butter, sugar and salt until very fluffy, about 4 minutes. Add the vanilla and eggs and continue to beat very well for an additional 4 minutes, scraping down the sides at least once. Turn the mixer on low speed and add the flour and baking powder, and mix until just combined.
  • Put the dough into a pastry bag or cookie press fitted with a star tip. On an ungreased cookie sheet, pipe cookies in 2-inch lines, spaced at least 1 inch apart. Place in the freezer for 5 minutes (this will help them retain their shape when baking).
  • Bake until golden brown, 15 minutes. Let cool on the cookie sheets 3 minutes, then transfer to wire racks to cool completely. Spread a little more than half a teaspoon of jam on half of the cookies, then top with the remaining cookies to make sandwiches. Place in the freezer for another 5 minutes to help set while you prepare the chocolate.
  • Toss together the chocolate and the oil and place in a microwave-safe mug. Microwave in 30-second increments, stirring occasionally, until completely melted. Put the rainbow sprinkles onto a plate.
  • Working quickly, dip the cookies halfway into the chocolate, then roll in the sprinkles. Place finished cookies on a tray lined with either wax or parchment paper to set completely. Cookies will keep in an airtight container for about 1 week.

ITALIAN BOCCONOTTI COOKIES



Italian Bocconotti Cookies image

Ciao bella! These sweet Italian Bocconotti Cookies are mini pastry-like cookies filled with chocolate, jam and nuts and ready in 1 hour.

Provided by By Arlene Cummings

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 11

1 1/2 cups Gold Medal™ all-purpose flour
1/3 cup granulated sugar
1 whole egg
2 egg yolks
1/4 teaspoon baking soda
Grated peel of 1 lemon
1/2 cup cold butter
1/4 cup cherry, grape or strawberry jam
1/4 cup ground almonds
2 oz semisweet baking chocolate, very finely chopped
Powdered sugar

Steps:

  • Heat oven to 350°F. In large bowl, mix flour, granulated sugar, egg, egg yolks, baking soda and lemon peel. Cut in butter, using pastry blender or fork, until mixture comes together and begins to form a wet dough. (Or mix with electric mixer using dough hook attachment.) Gather dough into a ball. Wrap in plastic wrap; refrigerate while making filling.
  • In small bowl, mix jam, almonds and chocolate until well combined.
  • With floured hands, shape teaspoonfuls of dough into about 24 balls; flatten each ball into a round. Press 1 round on bottom and up side of ungreased mini muffin cup. Spoon 1/2 teaspoon filling into cup. Top with a second round; seal edges. Repeat with remaining dough rounds and filling.
  • Bake about 20 minutes or until lightly browned. Cool 2 minutes; remove from pan to cooling rack. Sprinkle with powdered sugar. Serve warm or cool.

Nutrition Facts : ServingSize 1 Serving

ITALIAN COOKIES I



Italian Cookies I image

This cookie recipe has been handed down to me from my grandmother. It has been in the family for at least four generations.

Provided by C. Davis

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 18

Number Of Ingredients 6

½ cup butter, softened
½ cup white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.8 g, Cholesterol 44.6 mg, Fat 6.1 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 3.5 g, Sodium 129.7 mg, Sugar 5.7 g

25 ITALIAN COOKIES LIKE GRANDMA MADE



25 Italian Cookies Like Grandma Made image

These Italian cookie recipes have been passed down for generations! From sprinkle cookies to biscotti to pizzelles and ricotta cookies, you won't be able to resist these sweets.

Provided by insanelygood

Categories     Cookies     Recipe Roundup

Number Of Ingredients 25

Italian Wedding Cookies
Pizzicati (Italian Pinch Cookies)
Italian Sprinkle Cookies
Authentic Italian Anise Biscotti
Classic Italian Pizzelles
Italian Ricotta Cookies
Cinnamon Walnut Croissant Cookies
Lemon Amaretti Cookies
Ricciarelli (Chewy Italian Almond Cookies)
Reginelle Cookies (Classic Italian Sesame Cookies)
Italian Spumoni Cookies
Italian Sugar Cookies
Torcetti al Burro (Italian Twisted Butter Cookies)
Chocolate Amaretti Cookies
Classic Italian Pignoli Cookies
Cuccidati (Italian Fig Cookie)
Italian Lemon Drop Cookies
Italian Almond-Orange Cookies
Italian Holiday Cookies
Italian Spritz Cookies
Struffoli (Italian Honey Ball Cookies)
Tetù (Sicilian Chocolate Spice Cookies)
Uncinetti (Italian Easter Cookies)
Chocolate Chip and Nut Fruitcake Cookies
Chocolate Pistachio Biscotti

Steps:

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

Nutrition Facts :

ITALIAN JAM COOKIES



Italian Jam Cookies image

These cookies are baked in a roll, frosted and then sliced. The uncut rolls make a great hostess gift. They are also delicious just dusted with icing sugar instead of the frosting.

Provided by Chef Gorete

Categories     Dessert

Time 45m

Yield 6 rolls

Number Of Ingredients 17

3 large eggs, room temperature
1 1/2 cups granulated sugar
3/4 cup milk
3/4 cup vegetable oil
1 (1 g) package vanilla sugar (Vanillina)
1 lemon rind
5 teaspoons baking powder
5 cups all-purpose flour
thick fruit jam
lemon pie filling
marmalade
chopped nuts
chopped baking chocolate
plain breadcrumbs
1 egg white
1 cup granulated sugar
colored candy sprinkles

Steps:

  • Preheat oven to 350°F.
  • Beat eggs, sugar, oil, milk and lemon rind on medium speed for 3 minutes or until well mixed.
  • Mix in all of the baking powder and gradually add the flour. Blend until the flour is all incorporated and the dough is firm.
  • Place the dough on a floured surface and knead until firm enough to roll, adding flour as needed. Divide the dough into 6 equal portions, then roll each piece into a 9 inch square about 1/4 inch thick.
  • Spread 3 heaping tablespoons of the filling over the top third of the dough, then roll length wise. Seal the roll and seal the ends tucking then underneath. Place the rolls, seal side down on the ungreased baking sheet.
  • Bake for 25 minutes or until golden in colour.
  • Once cooled, frost the top of the rolls then sprinkle with the coloured candy. Let the frosting set until hard then slice the rolls into 1 inch pieces or desired thickness.
  • Filling: Either use a thick jam, pie filling or marmalade, or mix the regular jam with any of the desired ingredient until the jam is thick.
  • Frosting: Whip the egg white and sugar until thick and spreadable, about 3 - 5 minutes.

ITALIAN BAKERY COOKIES



Italian Bakery Cookies image

These were some of my favorite cookies growing up - there were a bunch of amazing Italian bakeries outside of Chicago and I was always drawn to these cookies because of the sprinkles. But what really gets me is that soft layer of jam in the middle that makes the cookies a little bit chewy (and that splash of almond is irresistible as well).

Provided by Molly Yeh

Categories     dessert

Time 2h

Yield 1 1/2 dozen sandwich cookies

Number Of Ingredients 12

2 cups (240 grams) all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
2 sticks (226 grams) unsalted butter, at room temperature
3/4 cup (75 grams) sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
8 ounces bittersweet chocolate, chopped
2 teaspoons unrefined coconut oil
About 3/4 cup (228 grams) raspberry jam
Sprinkles, for decorating

Steps:

  • Place oven racks in the top and bottom third positions. Preheat the oven to 350 degrees F.
  • Line 2 rimmed baking sheets with parchment paper and set aside.
  • Whisk together the flour, salt and baking powder in a medium mixing bowl. Add the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg, vanilla and almond extracts and beat until light and smooth, 1 minute more. Reduce the speed to low and add the flour mixture. Beat until just combined.
  • Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in 2-inch lines, spaced 1-inch apart (you should be able to fit 12 cookies per tray). Bake in the oven until the cookies are set on top and golden around the edges, 12 to 15 minutes. Cool completely on the sheet trays. Once the cookies are set, transfer all onto one tray, leaving 1 cooled tray to bake the remaining dough (you'll have enough for about 12 more cookies).
  • Melt the chocolate and coconut oil in a double boiler or in the microwave on 50-percent power in 15 second increments. Pipe or spread the flat sides of half of the cookies with about 1 teaspoon jam each, going almost to the edges. Sandwich with the remaining cookies (you should have about 18 sandwiches). Allow the jam to set for 2 hours or overnight, if you have time. Otherwise, it's okay to go ahead and start dipping your sandwich cookies into the chocolate (it just might be a little slippery.).
  • Dip the lower third of the cookies in the chocolate letting the excess drip back into the bowl. Sprinkle with the sprinkles on both sides. Lay back on a parchment lined baking sheet and pop the cookies in the refrigerator for about 10 minutes to let the chocolate set.
  • Tip: To make uniformly sized cookies, use a ruler and a marker or pen to draw 2-inch lines on 2 sheets of parchment paper in a 3-by-4-inch grid. Flip the parchment over and place on 2 baking sheets so the marker side is down but you can still see the lines. Using the lines as a template, pipe the dough in 2-inch lines on the baking sheets, using a paring knife or shears, if needed, to cut the dough from the piping bag in straight edges.

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