Name: Italian Butter Cookie Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 60
Ingredients: 2 cups all purpose flour; 1/2 teaspoon baking powder; pinch salt; 1 cup unsalted butter (room temperature); 3/4 cup granulated sugar; 2 large egg yolks; 1 teaspoon vanilla extract; 1 tablespoon whole milk** (only if needed to create soft dough); nonpareil decorating sprinkles; 1/2 cup melting chocolate

Ingredients

Yields 60 servings

2 cups all purpose flour
1/2 teaspoon baking powder
pinch salt
1 cup unsalted butter (room temperature)
3/4 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon whole milk** (only if needed to create soft dough)
nonpareil decorating sprinkles
1/2 cup melting chocolate

Method

18 steps

1
Cookies
2
Preheat oven to 350° F. Line a baking sheet with parchment.
3
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
4
In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar for 3 minutes until light and fluffy.
5
Mix in the egg yolks and vanilla.
6
At low speed, gradually add the flour mixture until combined. If needed, add the milk, 1/2 tablespoon at a time, until a soft but not sticky dough forms.
7
Divide the dough in four portions. Place one portion in a plastic piping bag with a 1/2" large open star tip (Wilton 4B /Ateco 864).
8
Clip the parchment to the baking sheet to hold it in place while piping. To press star cookies, with the piping bag held vertically, hold the tip about 1/2" above the baking pan and squeeze evenly until the cookie is about 1 1/2" in diameter. Continue pressing cookies to fill the cookie sheet leaving 1"- 2" between cookies.
9
If decorating with sprinkles only, add the sprinkles before baking.
10
Remove the clips from the baking sheet. Bake 10-12 minutes or until the edges of the cookies are light golden brown.
11
Remove the cookies from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
12
Repeat the process, filling the bag, pressing and baking with the remaining dough.
13
Decorating with melted chocolate
14
Place the completely cooled cookies on a wax paper lined baking sheet that will fit in the refrigerator.
15
Place the melting chocolate discs in a small microwaveable bowl and melt for 1 minute in the microwave at 50% power. Remove the bowl from the microwave and mix. If the chocolate is not completely melted, return it to the microwave and heat at 50% power for 15 second intervals until melted and smooth.
16
Spoon the melted chocolate into a disposable piping bag or plastic sandwich bag. Cut a tiny bit off the tip or corner.
17
On top of one cookie, pipe a small circle of chocolate at the center. Sprinkle with nonpareils. Repeat for all of the cookies. Place the baking sheet in the refrigerator to firm the chocolate for about 5 minutes .
18
Store the butter cookies in layers separated by wax paper, in an airtight container at room temperature for up to 2 weeks.

Italian Butter Cookie Recipe

18 steps

0 notes on this recipe.