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."
 
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photo by Beth L. photo by Beth L.
photo by Beth L.
photo by jmacphee_11618912 photo by jmacphee_11618912
photo by denisemcrews photo by denisemcrews
photo by biancatlover photo by biancatlover
photo by biancatlover photo by biancatlover
Ready In:
27mins
Ingredients:
7
Yields:
40 cookies
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ingredients

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directions

  • 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.

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Reviews

  1. Ok attempeted 3 times before I got it right. First attemp didnt cream properly. 2nd attempt, deffinintly creamed properly, but relized that this recipe has to be off. I made it with everything, except 2 1/2 cups of flour, I made it with 1 1/2 cups and it came of perfect. The first and 2nd batch were almost impossible to pipe. And after baking they were soft and alright, but just alright. After they cooled, hard as a rock, almost broke my teeth. But the final batch with 1 1/2 cups of flour absolutely perfect. So this recipe has to be off. So who ever tries it next, try with 1 1/2 to 1 1/4 cups of flour.... Good Luck
     
  2. These cookies came out fantastic. Recommend using a large tip in your pastry bag. The cookies come out crisp, buttery and beautiful, holding their shape well...see pic! Merry Christmas and thank you for posting.
     
  3. Came out great went to Michaels crafts store and got a BIG tip to pipe. Came out beautiful!
     
  4. I combined this recipe with another recipe for Italian butter cookies on this site. I did not get to have a finished cookie because my dog got to them first. However, I tried a plain half once they were done baking, and it was okay, Not like the ones from the bakery but still good. Kind of like a heavy cake. I could taste the flour for some reason. I will definitely make them again, so next time I'll stick to the given measurements and see if that helps. Here are the ones I used:<br/><br/>1 cup butter<br/>2 1/4 cups flour<br/>2/3 cup sugar<br/>1 egg<br/>1 1/2 tsp vanilla extract<br/>1/2 tsp baking powder<br/>dash salt
     
  5. Excellent cookies! Made just as stated and got 32 cookies. They do not spread, the size they are made, the size they stay. My cookies baked for the full 14 minutes. They are truly a "can't stop eating" cookie.<br/>Thanks for posting.
     
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Tweaks

  1. After reading most of the reviews I noticed people have trouble piping the dough. I think it was Miss written and you should use a cookie press for these kind of cookies. We have never piped butter cookies when making our own recipe. If you choose to fight them then as someone suggested use about a cup less of flour. To put the dough in a cookie press the dough must be the consistency of Play-Doh in order for it to come out correctly. I am trying the recipe now and we'll re-post about my experience with the cookie press.
     

RECIPE SUBMITTED BY

Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
 
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