Italian Butter Cookies
The cookie dough is beat together using an electric mixer then piped in 2-inch strips onto a parchment-lined baking pan.
After piping out the cookie dough, the baking pan goes into the freezer for 10 minutes before baking. This helps the cookies keep their shape and prevents them from getting too flat.
Once the cookies have cooled, they are dipped in white or dark chocolate and can be topped with sprinkles, chocolate curls, or finely chopped nuts.
Welcome to Busy Life Baking!
Here you will find recipes with simple ingredients and time conscious directions so you can make baking a part of your busy life!
Find more recipes:
Italian Butter Cookies
50
cookies20
minutes12
minutes50
minutesCrisp, lightly sweetened cookies that are flavored with vanilla and almond then dipped in chocolate and topped with colorful sprinkles.
Ingredients
1 cup (16 tablespoons) butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1 whole egg + 1 egg yolk
1 1/2 teaspoons vanilla
1 teaspoon almond extract
2 3/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
4 oz chocolate or melting wafers, melted
Optional: sprinkles, chocolate curls, finely chopped nuts
Directions
- In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes. Add egg, egg yolk, vanilla, and almond extract, then beat until smooth.
- To the same bowl, add flour, salt, and baking powder and beat until just blended.
- Preheat oven to 350 F. Line a baking pan with parchment paper.
- Transfer the cookie dough to a pastry bag fitted with a large open star tip. Pipe the dough into 2-inch strips on the prepared baking pan then freeze for 10 minutes.
- Bake for 10-12 minutes, until the bottoms are slightly browned and the tops are still light in color.
- When the cookies have cooled completely, dip them into the melted chocolate, top with sprinkles, then place them back onto the parchment paper until the chocolate has hardened.
Notes
- Store in an airtight container at room temperature for up to 5 days.
There are no reviews yet. Be the first one to write one.
LEAVE A REPLY
Your email address will not be published.