ITALIAN JAM COOKIES
These cookies are baked in a roll, frosted and then sliced. The uncut rolls make a great hostess gift. They are also delicious just dusted with icing sugar instead of the frosting.
Provided by Chef Gorete
Categories Dessert
Time 45m
Yield 6 rolls
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Beat eggs, sugar, oil, milk and lemon rind on medium speed for 3 minutes or until well mixed.
- Mix in all of the baking powder and gradually add the flour. Blend until the flour is all incorporated and the dough is firm.
- Place the dough on a floured surface and knead until firm enough to roll, adding flour as needed. Divide the dough into 6 equal portions, then roll each piece into a 9 inch square about 1/4 inch thick.
- Spread 3 heaping tablespoons of the filling over the top third of the dough, then roll length wise. Seal the roll and seal the ends tucking then underneath. Place the rolls, seal side down on the ungreased baking sheet.
- Bake for 25 minutes or until golden in colour.
- Once cooled, frost the top of the rolls then sprinkle with the coloured candy. Let the frosting set until hard then slice the rolls into 1 inch pieces or desired thickness.
- Filling: Either use a thick jam, pie filling or marmalade, or mix the regular jam with any of the desired ingredient until the jam is thick.
- Frosting: Whip the egg white and sugar until thick and spreadable, about 3 - 5 minutes.
ITALIAN BAKERY COOKIES
These were some of my favorite cookies growing up - there were a bunch of amazing Italian bakeries outside of Chicago and I was always drawn to these cookies because of the sprinkles. But what really gets me is that soft layer of jam in the middle that makes the cookies a little bit chewy (and that splash of almond is irresistible as well).
Provided by Molly Yeh
Categories dessert
Time 2h
Yield 1 1/2 dozen sandwich cookies
Number Of Ingredients 12
Steps:
- Place oven racks in the top and bottom third positions. Preheat the oven to 350 degrees F.
- Line 2 rimmed baking sheets with parchment paper and set aside.
- Whisk together the flour, salt and baking powder in a medium mixing bowl. Add the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg, vanilla and almond extracts and beat until light and smooth, 1 minute more. Reduce the speed to low and add the flour mixture. Beat until just combined.
- Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in 2-inch lines, spaced 1-inch apart (you should be able to fit 12 cookies per tray). Bake in the oven until the cookies are set on top and golden around the edges, 12 to 15 minutes. Cool completely on the sheet trays. Once the cookies are set, transfer all onto one tray, leaving 1 cooled tray to bake the remaining dough (you'll have enough for about 12 more cookies).
- Melt the chocolate and coconut oil in a double boiler or in the microwave on 50-percent power in 15 second increments. Pipe or spread the flat sides of half of the cookies with about 1 teaspoon jam each, going almost to the edges. Sandwich with the remaining cookies (you should have about 18 sandwiches). Allow the jam to set for 2 hours or overnight, if you have time. Otherwise, it's okay to go ahead and start dipping your sandwich cookies into the chocolate (it just might be a little slippery.).
- Dip the lower third of the cookies in the chocolate letting the excess drip back into the bowl. Sprinkle with the sprinkles on both sides. Lay back on a parchment lined baking sheet and pop the cookies in the refrigerator for about 10 minutes to let the chocolate set.
- Tip: To make uniformly sized cookies, use a ruler and a marker or pen to draw 2-inch lines on 2 sheets of parchment paper in a 3-by-4-inch grid. Flip the parchment over and place on 2 baking sheets so the marker side is down but you can still see the lines. Using the lines as a template, pipe the dough in 2-inch lines on the baking sheets, using a paring knife or shears, if needed, to cut the dough from the piping bag in straight edges.
ITALIAN SANDWICH COOKIES
This bakery staple is not authentically from Italy, but rather a variation on the classic spritz cookie invented by immigrants. You'd be hard-pressed to find an Italian cookie tray in America that didn't include these after-dinner favorites.
Provided by Food Network
Categories dessert
Time 1h50m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- In a mixer on medium speed, cream together the butter, sugar and salt until very fluffy, about 4 minutes. Add the vanilla and eggs and continue to beat very well for an additional 4 minutes, scraping down the sides at least once. Turn the mixer on low speed and add the flour and baking powder, and mix until just combined.
- Put the dough into a pastry bag or cookie press fitted with a star tip. On an ungreased cookie sheet, pipe cookies in 2-inch lines, spaced at least 1 inch apart. Place in the freezer for 5 minutes (this will help them retain their shape when baking).
- Bake until golden brown, 15 minutes. Let cool on the cookie sheets 3 minutes, then transfer to wire racks to cool completely. Spread a little more than half a teaspoon of jam on half of the cookies, then top with the remaining cookies to make sandwiches. Place in the freezer for another 5 minutes to help set while you prepare the chocolate.
- Toss together the chocolate and the oil and place in a microwave-safe mug. Microwave in 30-second increments, stirring occasionally, until completely melted. Put the rainbow sprinkles onto a plate.
- Working quickly, dip the cookies halfway into the chocolate, then roll in the sprinkles. Place finished cookies on a tray lined with either wax or parchment paper to set completely. Cookies will keep in an airtight container for about 1 week.
ITALIAN BUTTER COOKIES 1952
Add a cherry to the tops before baking, or afterwards, pair them up with raspberry jam, and dip ends into melted chocolate. A bakery special.
Provided by andypandy
Categories Dessert
Time 27m
Yield 40 cookies
Number Of Ingredients 7
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.
GINA'S ITALIAN BUTTER COOKIES
Traditional Italian-American bakery-style butter cookies that will make you feel like you bought them from your favorite local bakery in New York! Fill them with raspberry or apricot preserves, or chocolate, or dip one side in chocolate and cover with sprinkles--or do both! Whatever you choose, these are sure to be your new favorite recipe for every holiday and celebration to come!
Provided by NIGGI823
Categories World Cuisine Recipes European Italian
Time 45m
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 13.6 g, Cholesterol 17.9 mg, Fat 6.9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 65 mg, Sugar 4.2 g
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