Montillios Italian Butter Cookies Recipe 435

MONTILLIO'S ITALIAN BUTTER COOKIES RECIPE - (4.3/5)

Steps:

• 350' oven In an electric mixer cream the butter and sugar until really fluffy. Add eggs and vanilla. Mix well. (if you want colored cookies add apporx. 6 drops of food coloring now) With mixer on low speed add sifted flour, baking powder and salt (yup - you really HAVE to sift for this recipe or else you will get clumping!) STOP mixing once the ingredients are just blended. OVER MIXING will make the dough too stiff. Using a pastry bag with a large tip (or a cookie press)place cookies onto parchment paper lined cookie sheet 2 inches apart. If desired place a cherry half in the center of each cookie before baking. Bake 10-15 minutes or until edges begin to brown. Usign a spatula lift cookies onto cooling racks. Cool completely then store in air tight container. **also try using lemon, peppermint or almond instead of vanilla

ITALIAN BUTTERBALL COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat together the butter and 3/4 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract. Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
• Bake in the preheated oven until firm, about 10 minutes. Cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
• Spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners' sugar to coat.

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.

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 BAKERY COOKIES

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.

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!

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:

• Cream butter and sugar 5 minutes at medium speed with electric mixer.
• Add egg yolks and vanilla. Mix till blended.
• Add flour and mix on low speed.
• Pipe dough with bag onto ungreased baking sheet into rosettes with #7 star tube.
• Bake at 400 degrees F for 7-10 minutes.