VENETIAN BUTTER COOKIES
The dough for these cookies should be stiff, not crumbly like shortbread, making it easier to form into a tight S shape.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat on medium until light and fluffy, about 2 minutes. Add vanilla, lemon zest, and salt. Beat to combine. Add egg yolks, 1 at a time, beating well after each addition, until fully combined. Reduce speed to low, and add flour, 1 cup at a time, beating until fully combined
- Roll a walnut-size piece of dough into a ball, then roll out into a rope about 3 inches long and 1/4 inch in diameter. Shape into a decorative S. Transfer to prepared baking sheet. Repeat with remaining dough, placing cookies about 1 1/2 inches apart on baking sheet. Bake until firm, 12 to 15 minutes. Transfer to wire racks to cool.
VENETIAN BUTTER COOKIES
Steps:
- Mix all the dry ingredients in a bowl, then pour the mixture onto the kitchen bench.
- Make a well in the centre, then add the butter, egg yolks, rum (if using), and lemon zest.
- Work the mixture with your hands until it turns into a smooth dough.
- Wrap the dough in plastic wrap and leave in the fridge for 30 minutes. If you leave it overnight in the fridge, you'll need to take it out about 30 minutes before you start making the cookies.
- Pull walnut size pieces off the ball of dough. Squeeze and roll them gently between your hands until you get a sausage shaped about the thickness of your little finger that measure about 12 cm (5 inches). The length and thickness is to help you form the "s" shape. Gently form it into an "s" and lay it on a cookie tray covered in baking paper.
- Bake the biscuits at 180ºC (350ºF) for 10 - 12 minutes until golden-brown.
- Leave them on the tray to cool for a few minutes after taking them out of the oven so that they "set" a little, then transfer them to a wire grill to cool.
VENETIANS
Bar cookie consisting of three layers separated by jam filling and coated with chocolate.
Provided by Elaine
Categories Desserts Cookies Bar Cookie Recipes
Yield 28
Number Of Ingredients 11
Steps:
- Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
- Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
- In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
- Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
- Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
- Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
- Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 38.1 g, Cholesterol 52.7 mg, Fat 18.1 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 108.6 mg, Sugar 22.7 g
THE BEST BUTTER COOKIES
Your search is over -- this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for Santa. Plus, you have the choice to make drop cookies or a slice-and-bake version!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
- For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
- Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.
VENETIAN COOKIES
These elegant 3 layer, 3 color cookies are so easy to make. The flavor is European, rich & decadent, serve these with coffee or tea. Kids like them, moms LOVE them. Don't let the long instructions scare you off. If you don't have 3 jelly-roll pans, you can still make this recipe. Just bake layers 1 at a time and be sure to let the pan cool completely before reusing for the next layer.
Provided by Deb Wolf
Categories Bar Cookie
Time 1h10m
Yield 72 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease three 15 1/2" x 10 1/2" jelly-roll pans; line pans with waxed paper, allow waxed paper to extend over ends of pans. Grease and flour waxed paper.
- Beat egg whites with 1/2 cup sugar until stiff peaks form; set aside.
- In large bowl with same beaters (no need to wash them), with mixer at low speed, beat almond paste and remaining 1/2 cup sugar until it forms small lumps.
- Beat in margarine or butter until blended. Beat in egg yolks and almond extract. Reduce speed to low; beat in flour and salt just until combined.
- With rubber or silicone spatula, fold egg whites into almond mixture, one-third at a time, until combined.
- Remove one third of batter (about 1 1/2 rounded cups) to a small bowl. Remove half of remaining batter to another small bowl. You should have equal amounts of batter in all three bowls.
- Stir red food coloring into one bowl of batter (5 drops for pastel, 20 drops for dark color).
- Stir green food coloring into second bowl of batter.
- Leave the third bowl uncolored.
- Spread batter into the three pans (one color per pan). With offset metal spatula, spread batter as evenly as possible; each layer will be about 1/8" thick.
- Bake layers 10-13 minutes, rotating pany halfway through cooking time, until layers are just set. Watch closely, you want this to be slightly undercooked.
- Let layers cool 5 minutes in pans on wire racks. Invert layers onto racks; leave waxed paper attached; cool completely.
- When all 3 layers have cooled, place green layer on a platter, remove waxed paper; spread with half of the apricot preserves. Place white layer on top of the green layer, waxed paper side up; remove waxed paper. Spread with remaining apricot preserves. Place red layer on top of white layer; remove waxed paper. Press down gently over entire surface to make sure all layers are firmly attached to each other.
- With a serrated knife, trim edges about 1/4" from each side (cooks' treat). Spread melted chocolate on top of red layer (not on sides). Refrigerate at least 1 hour.
- Cut layers lengthwise into 6 strips. Cut each strip into 12 small rectangles.
- Store cookies in refrigerator in a covered container, with waxed paper between layers.
WORLD'S BEST BUTTER COOKIES
I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.
Provided by P48422
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Beat the butter, sugar, salt and vanilla together until smooth and creamy.
- Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
- Add the flour and mix just until incorporated.
- Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
- Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
- Before baking, preheat the oven to 325°F.
- Line your baking sheets with parchment.
- Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
- Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
- Note: you can do many things with these cookies.
- You could roll the dough out and cut shapes.
- You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
- You could make them and then dip them half into chocolate.
- You could just make them and eat them, which is my favorite.
- Whatever you do, they will be delicious.
Nutrition Facts : Calories 66.5, Fat 4, SaturatedFat 2.5, Cholesterol 14, Sodium 12.9, Carbohydrate 7.1, Fiber 0.1, Sugar 3.1, Protein 0.6
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
VALENTINE BUTTER COOKIES
These cookies are my grandchildren's favorite. I've even shaped the dough in the form of their initials for special occasions. They make a great dessert anytime.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18-19 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour and baking powder; gradually add to creamed mixture and mix well. , Shape with a cookie press. Place on ungreased baking sheets. Decorate with sugar if desired. Bake at 350° for 10-12 minutes or until edges are light brown.
Nutrition Facts : Calories 68 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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