Italian Butter Cookies With Chocolate Filling
- May 28, 2022
Unauthorized use and/or duplication of this material without permission from owner is strictly prohibited.Click here for round-up feature consent.They are super easy and simple to make, you’ll never buy them from a store or the bakery again.Being from an Italian family, these classic butter cookies are something we have at the end of every holiday meal.Grocery stores and Italian bakeries sell these cookies during the holiday season, but they are usually unpleasantly dry all the way through.These delicious Italian cookies are supremely buttery and rich with vanilla extract.The simple buttery flavor pairs so well with tangy raspberry jam and rich dark chocolate.Both methods of forming the cookies include using a piping bag fitted with a large star tip attachment.The sandwich cookies are held together by a layer of zingy, but sweet seedless raspberry jam.A pinch of colored sprinkles is just the thing to make these cookies stand out from the rest.To make the sandwich cookies, I piped 2” long strips onto a tray lined with parchment paper.For the star cookies, I simply held the piping bag vertically and squeezed dough out onto the parchment paper.I baked them for about 11 minutes to achieve a very soft, light golden brown on the edge.The key is to take them out when they're lightly golden, if they bake too long they won't have the right bakery style texture.Once all of my sandwiches were made, I dipped one side of the cookies in melted chocolate and used a tiny amount of rainbow sprinkles.The chocolate versions were just as mouth-watering, but definitely stick with the jam if you want to go with that traditional, bakery style soft Italian butter cookie route that most are such a fan of.Make sure you store any leftovers in an airtight container once completely cooled so they stay fresh.Italian Butter Cookies are way better homemade, you’ll never buy them from a store or bakery again!Ingredients Units US M For the Cookies 1 cup unsalted butter (softened at room temp).unsalted butter (softened at room temp) ⅔ cup granulated sugar.In a large bowl, cream the butter, sugar & salt until light and fluffy using a hand mixer.Add the egg yolks and vanilla and mix on medium speed until well combined.If you're dough is not sticking enough after adding all of the milk, you can add a bit more but avoid using too much as this can cause the cookies to spread and lose their shape.Or, if you plan on filling them with chocolate, use a ¼ teaspoon that is floured to create a divot or well in the center of the cookie.For sandwiches, spread a little less than ¼ teaspoon of jam or ganache onto one side of the cookie.Dip one end of the sandwich cookie in melted chocolate and lay on a rack.The chocolate should be melted into the cream but feel free to pop the bowl back in the microwave for a few more seconds if needed. .
Italian Butter Cookies (Bakery Style)
If you’ve ever been to an authentic Italian-American bakery, you can’t miss the glass cases filled with every color and shape variation of Italian Butter Cookies.Whether dipped in chocolate, sandwiched with jam, or pressed with candied cherries, these cookies were a staple of my childhood holiday gatherings.I’ve created the simplest version of these nostalgic cookies using my grandma’s cherished recipe enhanced with artisan Plugrá® Butter from our local Safeway.The buzz around the zoom-room water cooler these days is completely centered around the holidays, and despite living in the upside-down, I’m very much here for it.I’m totally the neighbor who’s going to gift you homemade salted caramels and randomly drop off trays of these Italian Butter Cookies.I mean, perhaps my pantry busting at the seams and my deep freeze full of butter is my stock, and if that’s the case, I’m fully vested.Throughout the chaos that has been 2020, leafing through my late grandmother’s cherished handwritten recipe book has brought a huge measure of comfort.Staring into the timeline of a very weird holiday season, I know her recipes will not only supply me with much-needed nostalgia, but also with tried-and-true cookies and sweet treats that are literally time-tested and approved by generations.So when I do go there, I feel completely capable with a trusted recipe in my hands and high-quality ingredients in my kitchen.Trusted by chefs, Plugrá® is the official butter of Chicago’s French Pastry School and the New York’s James Beard House.Trusted by chefs, Plugrá® is the official butter of Chicago’s French Pastry School and the New York’s James Beard House.using confectioners (aka powdered sugar) in mostly butter-based cookies is a tip I picked up years ago.Melting Chocolate: see the tips section for my trick on achieving the perfect dipping consistency!Though I’d never consider myself an exceptional baker, I’ve mastered a handful of treasured family recipes over the years – and trust me, if I can do it, you can do it too.Cream the butter in a stand mixer using the paddle attachment until light in color.Add sifted confectioners sugar and cream with the butter until very smooth and light in color.Add the flour mixture about a quarter cup at a time, briefly mixing after each addition.It will be very slightly sticky to the touch, with the consistency of very light and airy chocolate chip cookie dough.Plugrá is extra creamy because it’s slow churned with real milk from American dairy farms.Plugrá is extra creamy because it’s slow churned with real milk from American dairy farms.Dry out the cookies , uncovered, at room temperature for 24 hours to get that crisp, fine-crumb bakery texture. .
Italian Butter Cookies – Bake du Jour
With just a few simple ingredients, you’ll be on your way to making bakery-style Italian Butter Cookies!For a real treat, you can make jam sandwich cookies out of them and dip them in chocolate!This happened to me a few years ago and I’m thrilled to announce that I’ve been struck by this phenomenon once again.And to add insult to injury, it seemed like no holiday gathering was complete without a massive pile of these cookies, all wrapped up and ready to eat.When we celebrated Christmas with my mom and her boyfriend last year (can’t believe I am referring to 2017 as “last year”), this bundle of cookies inevitably made its way to the table and I decided to give the jam sandwich cookies allllll the way at the bottom a try.Next thing you know, I’m five cookies heavier and I’ve got a few more stashed away in my bag to eat at home.The dough doesn’t have thaaaat much give, so you’ll have to muster up a bit muscle to pipe these out.Once you’ve got ’em all piped out, pop them into the oven for 15 minutes until the edges are a light golden brown.From there, I went for the whole shebang and dipped the sandwiches in melted chocolate, followed by a healthy dose of sprinkles.I hope you give them a shot; the recipe is so easy that you’ll save yourself a trip (or five, in my case) to the bakery!large egg, brought to room temperature 1/2 cup raspberry or strawberry jam.In a large bowl, beat the butter and sugar together using a hand or stand mixer at medium speed until fluffy, about 2-3 minutes.Pipe or spoon 1/4 teaspoon of preserves onto each half and sandwich them with the top halves.Drizzle the sprinkles over the chocolate and return the cookies to the baking sheet so they can set.Notes You can freeze the cookie dough if you like—just make sure to let it thaw overnight before baking. .
Our Italian sandwich butter cookies recipe lets you skip the bakery run.While you can shape the dough using a cookie press, I’ve found that the tool can be tricky to master.For uniformly sized cookies, take a ruler and draw lines (mine were two inches) on a sheet of parchment paper.When your cookies are cool, break out your favorite raspberry or strawberry jam—these are our Test Kitchen’s preferred brands.Give it a good stir just to loosen it up a bit, then spread a layer across the bottom of one cookie and top with a second.Dip half of the cookie sandwich into melted chocolate and place on waxed paper.—Gloria Cracchiolo, Newburgh, New York Go to Recipe Memorable Biscotti The enticing aroma of anise filled the kitchen and wafted through the house as Mom baked these crisp cookies when I was a girl.Mom always kept a big glass jar filled so we had a supply of these traditional cookies on hand.—Cookie Curci, San Jose, California Go to Recipe The enticing aroma of anise filled the kitchen and wafted through the house as Mom baked these crisp cookies when I was a girl.Mom always kept a big glass jar filled so we had a supply of these traditional cookies on hand.—Barbara Colucci, Rockledge, Florida Lemon-Ricotta Cookies I work for a Special Education school and our students run their own catering business.—Renee Phillips, Owosso, Michigan Go to Recipe I work for a Special Education school and our students run their own catering business.The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite.—Phyllis Cappuccio, Malden, Massachusetts Go to Recipe These rolled cookies are tasty and fun to make with your family.The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite.—Phyllis Cappuccio, Malden, Massachusetts Citrus Almond Cookies These frosted goodies were a "must" every Christmas in my mother's family.Marchesi, Rocky Point, Long Island, New York Go to Recipe As much as I love giving away my baking, a few goodies—like these anise sugar cookies—are keepers.Their melt-in-your-mouth goodness is delicious without being overly sweet.—Joy Quici, Upland, California Go to Recipe Our Sicilian grandmother often had my sister and me roll out the dough for these tasty torcetti.Their melt-in-your-mouth goodness is delicious without being overly sweet.—Joy Quici, Upland, California Chocolate Amaretti These classic almond paste cookies are like ones you'd find in an Italian bakery.—Kathy Long, Whitefish Bay, Wisconsin Go to Recipe These classic almond paste cookies are like ones you'd find in an Italian bakery.Go to Recipe Filled with fruit, nuts, chocolate and loads of flavor, these traditional Italian treats hit the spot.—Carolyn Fafinski, Dunkirk, New York Go to Recipe The compliments make these Sicilian cookies worth the effort.—Gilda Lester, Millsboro, Delaware Go to Recipe Chocolate, pistachios and cranberries make a dramatic, delicious trio.In those eight years, six of my family members and friends have also had to give up gluten, so these delicious Italian cookies have now become a treasured holiday tradition for all of us.—Suzanne Banfield, Basking Ridge, New Jersey Go to Recipe This is one of the first holiday cookies I made when I found out I could no longer eat gluten.In those eight years, six of my family members and friends have also had to give up gluten, so these delicious Italian cookies have now become a treasured holiday tradition for all of us.They're the ideal accompaniment to a freshly brewed cup of coffee or tea.—Sarah Knoblock, Hyde Park, Indiana Go to Recipe These nontraditional European cookies aren't overly sweet and have a wonderful crunch from sesame seeds.—Sue Seymour, Valatie, New York Go to Recipe Many of our holiday traditions center around the foods my mother made while I was growing up.—Sue Seymour, Valatie, New York Taste of Home Italian Cornmeal Spritz Cookies A chef at a local culinary school gave me this recipe, and I've been using it for years.—Hannah Riley, Norwalk, Ohio Go to Recipe If you love fun baking gadgets, you'll enjoy making these crispy, almond-flavored cookies, which get their unique waffle design from a pizzelle maker.—Angela Lemoine, Howell, New Jersey Italian Honey Clusters My mother made these treats flavored with cinnamon and anise for neighbors, teachers and anyone who stopped by.Make sure the honey doesn’t boil longer than a minute or it could burn.—Sarah Knoblock, Hyde Park, Indiana Go to Recipe My mother made these treats flavored with cinnamon and anise for neighbors, teachers and anyone who stopped by.Make sure the honey doesn’t boil longer than a minute or it could burn.—Sarah Knoblock, Hyde Park, Indiana Pizzelle This recipe was adapted from one that my Italian-born mother and grandmother followed.—Elizabeth Schwartz, Trevorton, Pennsylvania Hazelnut Almond Biscotti Pour a cup of coffee and indulge!—Johnna Johnson, Scottsdale, Arizona Italian Chocolate Spice Cookies I recently found this old family recipe in my mom’s kitchen.—Gloria Siddiqui, Houston, Texas Go to Recipe My family has been making these delicate fruit-filled cookies for generations.—Gloria Siddiqui, Houston, Texas Anise & Wine Cookies My grandmother did not speak English very well, but she knew the language of great food.These wine cookies are crisp and best eaten after being dunked in even more wine.—Julia Meyers, Scottsdale, Arizona Go to Recipe My grandmother did not speak English very well, but she knew the language of great food.—Weda Mosellie, Phillipsburg, New Jersey Go to Recipe These traditional Italian cookies are moist and tender. .
Italian Butter Cookies
These beautiful, bakery style Italian Butter Cookies have just the right amount of crunch before they melt into your mouth.The soft, buttery dough is easy to pipe or can be used in a cookie press, or simply rolled into balls.Piping, or pressing the the dough, creates a beautiful cookie with no need for further decorating.In the bowl of a stand mixer, cream together the butter and sugar for 3 minutes until light and fluffy.Then, if needed, add ½ tablespoon of milk at a time, just until a soft dough forms.Place one portion at a time in a plastic piping bag with a ½″ large star tip (Wilton 4B /Ateco 864).Clip the sheet of parchment paper to the cookie tray to hold it in place while piping.Store the unfilled Italian butter cookies, or cookies sandwiched with melted chocolate, in layers separated by wax paper, in an airtight container at room temperature for up to 2 weeks.The milk in this recipe is used only if needed to make the dough soft enough to press easily.For flavor variations add ½ teaspoon of lemon, fiori di sicilia, or almond extract.Other common piped shapes for authentic Italian Butter Cookies include small star, log, s-shape, rings, rosettes.Butter cookies have a higher ratio of flour and sugar to help them maintain the details of their shape and include egg and a rising agent, like baking powder.Shortbread cookies have a higher ratio of butter and don’t include egg or a rising agent.Italian Chocolate Cookies have a soft, cake-like texture and a crunchy vanilla icing.Join the free membership group to get new recipes and a newsletter delivered to your inbox! .
Italian Butter Cookies with Jelly Filling
It’s just so fulfilling to spend time in the kitchen, mixing ingredients, and then enjoying my sweet success at the end.So when I was making Italian Jelly Filled Cookies, I knew I wanted them to be chewy.Ateco 870 – French Star Pastry Tips Set (860-869).Jams have more bits of fruit in them and this texture throws off the filling inside the cookies.I prefer to use parchment paper with measuring lines to help keep my cookies even and straight.If you mess up, put the cookie dough back in the piping bag.In a stand mixer, cream the butter and sugar together until light and fluffy.Add the egg and the vanilla extract into butter and sugar mixture into the stand mixer.In a separate bowl, mix the dry ingredients – All purpose flour, baking powder, salt.Incorporate the dry ingredients with the butter mixture using the stand mixer.Add the heavy whipping cream to the stand mixer and mix on low.Don’t over mix the dough after putting in the whipping cream.Add the cookie dough from the stand mixer to a pastry bag.If you are baking more than one tray of cookies at a time it will take longer than 16 minutes.Chocolate chips are pretty easy to melt in the microwave.After they have cooled, take two cookies and gently spread the jelly on one side.Be careful not to put too much jelly on or it will be hard to keep the two halves stable when dipping into the chocolate.Don’t forget to pin this recipe to your food board or share it on Facebook.In a stand mixer, cream the butter and sugar together until light and fluffy.Add the egg and the vanilla extract into butter and sugar mixture into the stand mixer.In a separate bowl, mix the dry ingredients - All purpose flour, baking powder, salt.Incorporate the dry ingredients with the butter mixture using the stand mixer.Add the heavy whipping cream to the stand mixer and mix on low.Add the cookie dough from the stand mixer to a pastry bag.If you are baking more than one tray of cookies at a time it will take longer than 16 minutes.After they have cooled, take two cookies and gently spread the jelly on one side.Be careful not to put too much jelly on or it will be hard to keep the two halves stable when dipping into the chocolate.Nutrition Facts Italian Butter Cookies Amount Per Serving Calories 504.21 Calories from Fat 207 % Daily Value* Fat 22.99g 35% Saturated Fat 14.08g 70% Cholesterol 58.64mg 20% Sodium 155.9mg 6% Potassium 161.16mg 5% Carbohydrates 70.43g 23% Fiber 2.21g 9% Sugar 42.11g 47% Protein 4.39g 9% Calcium 34.31mg 3% Vitamin C 2.49mg 3% Vitamin A 536.78IU 11% Iron 2.36mg 13% * Percent Daily Values are based on a 2000 calorie diet.Notes Parchment that has measuring lines on it can be helpful to keep all the piped cookies even.Don't be afraid to pick the dough back off the parchment and put it into the bag. .
Italian Butter Cookies Recipe
The key to seamless production is ensuring your ingredients are at room temperature and properly creaming the butter and sugar to the fluffiest consistency.Whether dipped in chocolate or sandwiched with jam, good butter cookies are light and not too sweet, with the majority of sugar coming from decorations. .
Italian Butter Sandwich Cookies – Becauseithoughtofyou
Italian sandwich butter cookies are not allergen free and may contain: nuts, wheat, eggs, milk, soy Italian butter cookies are made to order.If you want to keep your cookies fresh for several days (or even weeks) place them in an airtight container and freeze. .
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