Italian Butter Cookies With Jelly
- October 25, 2021
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.Unfortunately, I was never really a fan of their cookies; to me, a lot of them seemed to have a very distinct almond flavor that I just wasn’t into.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. .
Traditional Italian Butter Cookies
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.Bake cookies in the oven until light golden brown on the edges, about 10 - 13 minutes.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 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.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.Take all the cold ingredients out of the refrigerator to let the get to room temperature.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.Using a spreading knife makes putting the jelly on easier.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.Take all the cold ingredients out of the refrigerator to let the get to room temperature.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.Using a spreading knife makes putting the jelly on easier.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% Vitamin A 536.78IU 11% Vitamin C 2.49mg 3% Calcium 34.31mg 3% 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. .
Our Best Italian Sandwich Butter Cookies Recipe
One of my favorites, though, is the Italian bakery not too far from the Taste of Home offices.The buttery sandwich cookie filled with jam and dipped in chocolate.Since I can’t be making bakery runs all the time, I decided I had to find an Italian sandwich butter cookie recipe that I could make at home.Our Italian Sandwich Butter Cookies Recipe.To make these cookies that look like they came right from the Italian bakery, you can follow this recipe here.2 large eggs (this is one more than the recipe calls for, but it will make the dough better for piping).1 teaspoon vanilla or almond extract.1/4 teaspoon baking powder.Mixing up the cookie dough for these Italian sandwich butter cookies is easy.Then stir in your dry ingredients until the dough just comes together.Piping the dough helps get that classic Italian bakery shape.After chilling, bake them in a 375ºF oven for 12 to 15 minutes or until the edges are golden.Dip half of the cookie sandwich into melted chocolate and place on waxed paper.Love Italian Cookies?Try This Next 1 / 26 1 / 26 Almond Biscotti I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast!I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts.—Maria Regakis, Somerville, Massachusetts Taste of Home Almond Chocolate Biscotti My neighbors look forward to getting my gifts of these chocolate-covered cookies.I love that this chocolate biscotti recipe is such a cinch to make.I love that this chocolate biscotti recipe is such a cinch to make.—Ginger Chatfield, Muscatine, Iowa Italian Sprinkle Cookies Of all the Italian cookie recipes I make, this is my favorite.These sprinkle cookies take some time, but, believe me, they are well worth it!—Gloria Cracchiolo, Newburgh, New York Go to Recipe Of all the Italian cookie recipes I make, this is my favorite.These sprinkle cookies take some time, but, believe me, they are well worth it!Go to Recipe Filled with fruit, nuts, chocolate and loads of flavor, these traditional Italian treats hit the spot.—Carolyn Fafinski, Dunkirk, New York Taste of Home Italian Lemon Cookies Christmas wouldn't be the same without my grandmother's cookies.—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.—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.— Kristine Chayes, Smithtown, New York Chocolate Almond Pizzelles 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.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.—Elizabeth Schwartz, Trevorton, Pennsylvania Hazelnut Almond Biscotti Pour a cup of coffee and indulge!—Shawn Barto, Winter Garden, Florida Taste of Home Italian Horn Cookies My family has been making these delicate fruit-filled cookies for generations. .
Italian Butter Cookies (+Video)
That said, whether I was preparing or decorating them at the neighbor’s bakery, or whether my mother was preparing them from scratch, “Italian Butter Cookies” dipped in chocolate, doused in sprinkles, and then sandwiched over a sweet jam, was a mainstay at almost all of my family’s gatherings, especially around the holidays, where our dessert tables were packed to overflowing.Now, for today’s Italian Butter Cookies.Then add in the eggs and vanilla extract, and blend in the flour a little at a time along with baking powder and salt.Then, after assembling the cookies with either raspberry or strawberry jam – we’re using raspberry today – dip the end of the cookies in the melted dark chocolate, sprinkle with sprinkles, and then set them on a baking sheet to cool.Given that these cookies are a very well known, well loved, and traditional Italian type of bakery good, I don’t intend to give any ‘radical’ alterations here, but I will provide you with a trio of ideas that keep the ‘spirit’ of the cookies intact, while still allowing for some variety if you so choose.3) Even More Chocolate.Simply melt some extra chocolate, and use that as a middle for the cookies.St. Cookie.Whether using the alterations listed above or not, try to keep the cookies ‘irregular.’ Alternate the sprinkle colors, do some red, some green, some white, some chocolate, and finally some of them mixed.recipe for butter cookies (see below) 2 cups Raspberry Jam (can be substituted with Strawberry Jam).Powder Sugar for dusting For the butter cookies: ½ cup shortening.Add eggs one at a time, mixing well between each addition.Prepare a pastry bag fitted with a star-shaped tip and fill with the cookie dough.Alternatively if you like you can also dip your cookies in chocolate sprinkles, chopped nuts like pistachios or almonds.Spread desired jam on one cookie (about ½ teaspoon), sandwich with another cookie then dip in the chocolate and then the rainbow sprinkles.Serve and enjoy!Cook Time: 10 minutes Nutrition Serving Size: 8. .
Italian Butter Cookies with Raspberry Jam
My husband’s Aunt from New York recently came to visit and she brought us a big box of cookies from an Italian bakery in NYC.I don’t hide my love for these cookies and if there was a support group out there for an Italian bakery addiction, I’m pretty sure I’d have to attend the weekly meetings.Earlier this year, I made a fantastic batch of Amaretti cookies that reminded me of the East Coast variety that I adore so much from Mike’s Pastry in Boston.This new box of treats prompted me to remember that I also wanted to bake my next Italian favorite, the jam cookie.These babies were pretty straight forward and the most challenging part was piping them in consistent sizes.These cookies end up being slightly sweet morsels with a pretty dollop of jam in the center.Begin by softening the almond paste in a stand mixer with a paddle attachment on medium to high-speed.Spoon the dough into your very sturdy pastry bag fitted with a Ateco 1M tip and proceed to pipe rounds about 1 1/2-2 inches in diameter onto a parchment lined sheet pan, spacing each cookie approximately 1 inch apart.Using the back of a wooden spoon, gently indent the center of the cookies to make a small well for the jam. .
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. .