Italian Butter Cookies 1952

“Add a cherry to the tops before baking, or afterwards, pair them up with raspberry jam, and dip ends into melted chocolate. A bakery special.”
READY IN:
27mins
YIELD:
40 cookies
UNITS:
US

Ingredients Nutrition

Directions

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

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