Italian Butterball Cookies Food

ITALIAN BUTTERBALL COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat together the butter and 3/4 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract. Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
• Bake in the preheated oven until firm, about 10 minutes. Cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
• Spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners' sugar to coat.

ITALIAN BUTTERBALL COOKIES

Steps:

• Preheat oven to 350F and line your baking sheets with parchment paper.
• Combine ingredients in a bowl and mix together by hand or using a food processor until a dough is formed. The dough may be crumbly, so just use your hands to form it together!
• Form butterball dough into small balls. To get 5 dozen, you will need each ball to be smaller than 1 tablespoon in size. If you do form the cookies with 1 tablespoon of dough, they will be slightly larger and they may not make 5 dozen, but they will still come out great with this cooking time.
• Bake on ungreased or parchment-lined cookie sheet on 350 degrees for 10-12 minutes or until bottoms are golden brown. Do not overbake too much longer than 12 minutes or else the bottoms will burn.
• Remove the cookies from the oven and let them cool completely. Do not dust with sugar until they are completely cool or else the sugar will melt into them and disappear.
• Once the Butterball cookies are completely cooled, Shake finished cookies in a bag with powdered sugar or use a sieve to sprinkle the powdered sugar over the cookies on the cookie sheet.
• Enjoy!

ITALIAN BUTTER COOKIES

Steps:

• In a mixer bowl add butter a room temperature. Beat on medium speed until it becomes fluffy and gets lighter in color.
• Add powdered sugar, beat until combined.
• Add eggs and continue beating for 1-2 minutes until you get a fluffy airy batter.
• Using a kitchen spatula fold in previous measured and sieved flour, baking powder and vanilla powder. Pass again with a mixer to get a smooth batter.
• NOTE: Instead of vanilla you can use lemon or orange zest of an organic, untreated citrus to add extra flavor to the cookies.
• As a final result you should have a pretty stiff cookie dough.NOTE: if the dough is TOO stiff to pipe, add 1 egg yolk. Mix well and refill the pastry bag.
• Get a pastry bag with a large start tip or a cookie spritz and fill it with the dough and start piping. It's best to use a cloth pastry bag as this kind of dough is pretty hard to pipe. If you're using a plastic bag there's a big chance it'll break.
• Decorate cookies to your preference: with candied cherries, whole almonds or even chocolate "kisses".
• Bake in a preheated to 350F oven for about 15 minutes. Let cool before serving or decorating further.
• If you want to make a sandwich cookie, spread jam, chocolate or nutella over the bottom of one cookie and "glue" it to the other one.

ITALIAN BUTTER COOKIES

Steps:

• Position a rack in the center of the oven, then heat to 350°F. Line a baking sheet with parchment paper.
• Place butter into the bowl of a stand mixer. Using the paddle attachment, beat the butter on high until light and fluffy, scraping down the sides once, about 2 minutes.
• Add the sifted powdered sugar. Start the mixer on low, and then increase the speed to high. Beat until the mixture is very smooth and soft peaks form, scraping down the sides of the bowl once halfway through.
• Add the egg yolk one at a time, and blend completely after each addition. Add the vanilla extract and blend completely once more.
• Sift the flour with baking powder and salt. Add the flour mixture one-quarter cup at a time, mixing on low speed until just combined. Don't overmix.
• Fit a piping bag with a large open star piping tip. Pipe 2" long sections of filling onto a baking sheet, leaving 1-2" between each cookie.
• Bake 13-15 minutes or until the edges are lightly golden brown. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
• Melt the chocolate in the microwave in 20 second intervals, stirring thoroughly between each, until the chocolate has melted. Melt the coconut oil or shortening, then add, 1 tsp at a time, to the melted chocolate. Whisk until the chocolate mixture is very smooth and slightly thinned out. Dip each cookie into the melted chocolate, coating halfway, then place onto a parchment lined cookie sheet. Sprinkle the chocolate with sprinkles.
• Allow the chocolate to harden completely. For best results, let cookies sit at room temperature for 24 hours to properly crisp and for the chocolate to fully cure.

BUTTER BALL COOKIES

Steps:

• Cream butter,sugar, salt and vanilla.
• Blend in flour and nuts.
• Scoop and roll into balls.
• Bake 325 for 22 to 25 minutes.
• Remove from oven roll into powdered sugar.

ITALIAN BUTTER COOKIES

Steps:

• In a medium bowl sift the flour, baking powder and salt. Set aside.
• In a large bowl on medium speed beat the butter and sugar until creamy approximately 3 minutes, then add the egg and vanilla and combine. Add the sifted flour mixture a little at a time until combined.
• Place the dough on a lightly floured flat surface and gently form into a ball (do not over knead). Wrap the dough in plastic and refrigerate for one hour.
• Pre-heat oven to 350F (180C). Line two cookie sheets with parchment paper.
• Place the dough on a lightly floured flat surface and roll (you can use half the dough at a time) to a little thicker then 1/8 inch thick. Place on cookie sheets and bake for 10-12 minutes, or until edges or lightly golden. Let cool 5-8 minutes then move to cookie rack to cool completely, before serving. Dust with powdered sugar if desired. Enjoy!

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 BUTTERBALL COOKIES

Steps:

• Preheat an oven to 350 degrees F. Prepare a baking sheet with parchment paper.
• Chop the nuts, set aside.
• In a large bowl cream together the softened butter and 3/4 cup confectioners sugar with an electric mixer until smooth. Add the egg, almond extract, and vanilla extract.
• In a separate bowl whisk together the all-purpose flour, salt, and baking powder. Stir in the chopped pecans. Add the dry ingredients to the butter mixture and mix until just incorporated. Scraping down the bowl as needed.
• Shape the dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.
• Bake about 10 minutes or until firm. Watch closely, you don't want them to brown too much on the bottoms. Cool on the baking pan for about 5 minutes.
• Remove from cookie sheet to a wire rack and allow to cool completely.
• Place 1/4 cup confectioners sugar in a shallow bowl. Roll the cooled cookies in the confectioner's sugar to coat.

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.