Italian Butter Cookies Recipe 435 Food

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.

ITALIAN BUTTER COOKIES

Steps:

• Whip the butter and sugar in a stand mixer with a whisk attachment, or in a bowl with an electric mixer, for at least 5 minutes until the mixture is light and fluffy.
• Add one egg at a time into the mixture, and whisk until is fully absorbed before adding the other one, then whisk in the yolk, followed by the vanilla. Whisk for 2 minutes, until your mixture is light and fluffy.
• Add the sifted flour and give and mix until fully incorporated. Your cookie dough should be sticky, soft but hold its shape.
• Transfer the mixture into a piping bag fitted with a large open star nozzle and pipe the cookies in various shapes directly on a baking tray covered with parchment paper.
• You can make S-shaped cookies, logs, flowers, horseshoe cookies, or rounded cookies. You can also make a little well in the center of the round cookies and add a candied cherry, a whole almond or 1/4 teaspoon of apricot jam.
• Transfer the baking tray to the fridge and let the cookies refrigerate for at least 30 minutes.
• Preheat the oven to180° C / 360° F and arrange the baking tray onto the middle shelf. Bake the cookies for 10-12 minutes. The cookies are ready when the edges are slightly golden. Remove them from the oven and transfer them on a cooling rack. Allow them to cool completely before serving.

BUTTER COOKIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
• Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.

ITALIAN BUTTER COOKIES

Steps:

• Whip butter with mixer.
• Continue mixing at low speed and add 1 cup powdered sugar, walnuts, then the flour, a few tablespoons at a time.
• Add vanilla.
• Drop cookie batter, by teaspoonfull quantities, on ungreased cookie sheet.
• The dough is fairly stiff so just roll the batter in little balls and then press down with a glass to shape.
• Bake 15-20 minutes at 350°.
• Remove from pan; sprinkle with a little powdered sugar.

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.