Italian Butter Cookie

Italian Butter Cookie

AuthorMabDifficultyIntermediate

Yields1 Serving
Prep Time1 hrCook Time15 minsTotal Time1 hr 15 mins

Ingredients
 155 g flour
 3 g salt
 110 g butter
 100 g sugar
 1 tsp vanilla extract
 ½ tsp almond extract
 1 egg
 100 g strawberry jam
 100 g dark chocolate, chopped and melted
 50 g sprinkles

Directions
1

In a large bowl, cream together the butter and sugar until light and fluffy.

2

Add the egg and extracts and beat just until incorporated.

3

Add the flour and salt and mix together until a dough forms, then transfer the dough to a covered bowl and refrigerate for at least 30 minutes.

4

When you're ready to bake the cookies, preheat the oven to 175°C, line a baking sheet with parchment paper or a silicon baking mat.

5

Prepare a pastry bag with the piping tip of your choice and fill the bag with the dough, pipe the dough into 5cm long segments, spacing each segment about an inch apart and bake for 13-15 minutes, just until they are light golden brown on the edges.

6

Cool the cookies completely before moving and decorating. When completely cooled, flip half the cookies over and pipe or spoon a small amount of jam onto the flipped cookies (the "bottoms") then sandwich them with the top halves.

7

Dip the sandwiched cookies into the melted chocolate, letting the excess chocolate drip off and then coat with sprinkles and allow to set for at least 15 minutes.

Adapted from Bake du Jour

Ingredients

Ingredients
 155 g flour
 3 g salt
 110 g butter
 100 g sugar
 1 tsp vanilla extract
 ½ tsp almond extract
 1 egg
 100 g strawberry jam
 100 g dark chocolate, chopped and melted
 50 g sprinkles

Directions

Directions
1

In a large bowl, cream together the butter and sugar until light and fluffy.

2

Add the egg and extracts and beat just until incorporated.

3

Add the flour and salt and mix together until a dough forms, then transfer the dough to a covered bowl and refrigerate for at least 30 minutes.

4

When you're ready to bake the cookies, preheat the oven to 175°C, line a baking sheet with parchment paper or a silicon baking mat.

5

Prepare a pastry bag with the piping tip of your choice and fill the bag with the dough, pipe the dough into 5cm long segments, spacing each segment about an inch apart and bake for 13-15 minutes, just until they are light golden brown on the edges.

6

Cool the cookies completely before moving and decorating. When completely cooled, flip half the cookies over and pipe or spoon a small amount of jam onto the flipped cookies (the "bottoms") then sandwich them with the top halves.

7

Dip the sandwiched cookies into the melted chocolate, letting the excess chocolate drip off and then coat with sprinkles and allow to set for at least 15 minutes.

Italian Butter Cookie

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