Italian Butter Cookies 1952 Food

ITALIAN BUTTER COOKIES 1952

Steps:

• 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.

ITALIAN BUTTER COOKIES

Steps:

• Cream butter and sugar 5 minutes at medium speed with electric mixer.
• Add egg yolks and vanilla. Mix till blended.
• Add flour and mix on low speed.
• Pipe dough with bag onto ungreased baking sheet into rosettes with #7 star tube.
• Bake at 400 degrees F for 7-10 minutes.

GINA'S ITALIAN BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl.
• Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add dry ingredients. Scrape down the bowl once all dry ingredients are added, then mix on medium speed until evenly combined, about 30 seconds.
• Fit a large pastry bag with an 864 or 4S tip and fill bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking.
• Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.