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Italian American Butter Cookies Recipe

   
 

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     Italian American Butter Cookies

Category   Desserts - Breads
Sub Category   None
Servings   2 1/2 dozen
Preptime   1 hour

Ingredients
1 stick unsalted butter, room temp
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 egg, room temp
1 1/4 cup flour
Mini chocolate chips
Fruit preserves
Ganache
 
Sprinkles
Chopped nuts

Instructions
For cookie dough- Preheat oven to 350 degrees and set racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper or silicon baking mats. In a stand mixer, beat butter, sugar, vanilla and salt together on medium-high speed until fluffy. Beat in the egg. On low-speed, add flour and beat until just incorporated. Fit a pastry bag with a large star tip. Fill the bag with the cookie dough (I like to set the bag inside a tall glass, fold the top of the bag over to make a cuff, and then fill it). [Alternatively, if you do not want to pipe the dough, you could roll the dough into 1-inch rounds, press a hole in the center with your thumb and place a filling inside it to make thumbprint cookies.]
Pipe the dough onto baking sheets into stars (or other shapes), spacing about 1-inch apart. See decorating options below. Bake cookies until lightly golden along the edges, about 15 minutes, rotating the baking sheets midway through the baking time. Let cool 5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
Decorating options- - Bake cookies as is and when cooled, sandwich two together with a fruit preserve of your choice or with chocolate ganache. Dip one end of the sandwich cookie with melted chocolate or ganache, add sprinkles on top of that, if desired. - Bake cookies as is and dip half of each cookie with ganache or melted dark chocolate. Add sprinkles, crushed candies, or nuts over chocolate. Set on parchment until chocolate sets. - Before baking, press 3-5 miniature chocolate chips into the center of each cookie.
Before baking, make a deep indentation in the center of the dough with your thumb. Fill the indent with fruit preserves or candied cherries (or fudge), then bake as directed. - To fill the center of the cookies with ganache, make indentations in the cookie dough before baking and bake without filling. After the cookies have baked and cooled completely, pipe or spoon thickened ganache into the empty indentations.


Originally Submitted
7/8/2015





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