Italian Butter Cookies With Raspberry Jam
- June 23, 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!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.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 – Bake du Jour
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. .
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. .
Traditional Italian Butter Cookies – 4 ways
Dip them in chocolate, add a cherry, or stuff them with jam for soft, buttery, and simply irresistible cookies!If you’ve ever grabbed a package of Italian butter cookies at the grocery store and found them hard, bland, and wondering why they are so popular…I’m happy to tell you this authentic Italian cookie recipe is nothing like that!For those who want to stay simple and classic, you can add a candied cherry to the center of a round butter cookie or simply dip half of a cookie in chocolate then add some sprinkles.Or turn these into Italian sandwich cookies by stuffing the centre with Nutella or jam.Whatever version you choose, you can count on these cookies being a hit during the holiday season.They store well for a few days, making them a great option for cookie trays as well.I always use unsalted butter when baking so I have full control over how much salt is included any any recipe.I always use unsalted butter when baking so I have full control over how much salt is included any any recipe.Vanilla – Provides the light flavour for these traditional Italian cookies.– By using unsalted butter, you’re able to add the perfect amount of salt needed to the recipe.Beat together the butter, egg yolks, and vanilla with a hand mixer until creamy.Gently shake off the excess chocolate then place on a parchment-lined baking sheet to rest.Gently shake off the excess chocolate then place on a parchment-lined baking sheet to rest.For this version, you’ll want to pipe the cookies into small circles instead of long strips.Authentic Italian butter cookies are meant to be soft and cakey.These traditional Italian cookies can be stored at room temperature for 4 to 5 days.These cookies should not be stacked without a sheet of parchment paper in between to keep them from sticking together.Freeze the plain cookies and then add the chocolate and other toppings after they’ve thawed.Dip them in chocolate, add a cherry, or stuff them with jam for soft, buttery, and simply irresistible cookies!2 tsp coconut oil Optional Cookie Fillings and Toppings sprinkles.raspberry jam Instructions Preheat oven to 350 F. In a large mixing bowl beat the butter, egg yolks and vanilla with a hand mixer until creamy.Place a large sieve over the bowl and add the flour, salt and sugar.The deeper size of the mixing cup makes it easier for dipping.Dip the end of each cookie into the chocolate and gently shake off the excess chocolate before placing the dipped cookies on a parchment-lined baking sheet to rest.Notes Nutrition based on one cookie with chocolate dip and sprinkles.Storage: Store in a tightly sealed container for up to 5 days on the counter or in the freezer for up to 3 months.Please Note: The information shown is an estimate provided by an online nutrition calculator. .
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.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.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.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. .
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 (+Video)
Soft, buttery cookies are sandwiched together with raspberry jam then dipped in chocolate and sprinkles for the classic, bakery favorite we all grew up loving!My first ‘commercial’ experience with food before Living the Gourmet came in the form of a brief stint at a neighbor’s bakery as a child.During my tenure there, I was taught the basics of things like decorating displays, preparing gift baskets, the proper way to fill cannoli shells, and how to bake a variety of basic cookies, all of which I did in between washing windows and sweeping a few miles worth of floors – which was no mean feat in a bakery roughly the size of a quaint suburban kitchen.Naturally, that meant a lot of what the bakery specialized in was nothing new to me – if my grandfather wasn’t bringing the same items over in huge boxes wrapped in red and white string for the holidays, then my mother was preparing the same, or better, versions of what was typically on offer in our displays.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.Over the course of this coming week, I’m going to try to reproduce one of the dessert spreads I grew up with, using several of my favorite Christmas-themed goodies.At the end of the week, we’ll see how it all pieces together on a single, festive Christmas dessert table, with a few added specialties just for the occasion.Then add in the eggs and vanilla extract, and blend in the flour a little at a time along with baking powder and salt.This year, be sure to give the gift of baking by sending someone you love a Nielsen-Massey Holiday Flavors Bundle.Pair these with black coffee alongside a variety of other baked goods, with the cookies simply being part of a larger whole, and you’re set.A neatly stacked ‘pyramid’ of cookies is simply irresistible, and despite being supremely easy to achieve, will wow your guests who think went to painstaking lengths all for them.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.dark chocolate chips melted down with 3 tablespoons heavy cream, for dipping Rainbow Sprinkles.In the bowl of your stand mixed fixed with paddle attachment, cream shortening, butter and sugar.Finally, add the dry ingredients and beat until a soft, sticky dough comes together.Alternatively if you like you can also dip your cookies in chocolate sprinkles, chopped nuts like pistachios or almonds.I chose to stick to the traditional rainbow sprinkles, reminiscent to those you find at the Italian bakery. .
Italian Raspberry Jam Filled Cookies
Ingredients you will need to make Italian Raspberry Jam Filled Shortbread Cookies.Chocolate Chips regular or flavored kinds.Use parchment paper to bake these on till set.Nutella, peanut butter also works great for fillings.A star piece of chocolate candy looks great on these in the middles.Red or green cherries can be substituted for the filling chopped.Powdered sugar sprinkled on top gives them a winter snow effect.Italian Raspberry Jam Filled Shortbread Cookies Pin for later.My grandma and mom made these every year for the holiday cookie tray and sprinkled them with powdered sugar.Chocolate Chip regular or flavored kinds instructions: How to cook Italian Raspberry Jam Filled Cookies Mix all ingredients in a bowl to form a dough, except for preserves.Chill dough 1 hour Roll into a 1/8 inch thickness and cut into circles with a shot glass or cookie cutter of your choice.If you have a shot glass, it will be a perfect size, make two for each cookie.Fill with 1/2 teaspoon of jam (or desired filling listed above) and top with another circle, take a knife and put a little hole in the center (or using a Linzer cookie cutter assortment, shot glass or whatever shapes desired).Place on a greased sprayed cookie sheet or on parchment paper and bake in a preheated oven at 350 degrees, until lightly browned around 8 to 10 minutes.Cool and dust with powdered sugar or drizzle a frosting tinted on each cookie.You could also dip one end in melted chocolate and sprinkles.Italian Raspberry Jam Filled Shortbread Cookies Pin for later.Before we get started, this cookie dough works well with just about any creative idea you have.When you read my suggestions below, I am sure when you think of your family's favorite cookie, you will figure out what you really would like filled inside.Whether it's chocolate, peanut butter, candy bars, jams, marshmallow or even chopped maraschino cherries in red and green.I have a few ideas you may like to use and change up just read them below.If you don't happen to have cookie cutters, a round shot glass is a perfect size, just use the sharp end of a knife to pierce a hole in the top cookie.Remember you always need two cookies and make a sandwich with these.After mixing dough it will work easier by chilling for at least an hour.The kids just love the taste of these cookies and they are perfect for making their favorite shapes.I love making animal shapes for the kids, they are great fun and they love the sweet jams insides.I usually use a light color jam when making the animal's shapes.The cookies are soft and sweet and hold up nicely without crumbling!During the Christmas Holiday, I like to use different flavored and colorful jams.time, we use orange marmalade and also perfect forusing orange-tinted marshmallow fluff.You can also use cherry, plum or blackberry for the 4th of July.For, the kids like them filled with tinted marshmallow fluff with pastel sprinkles like funfetti, such great fun!The last one we love to use for a fun change isin melted chocolate either white or dark and use coordinating sprinkles that match the holiday.Thesethey taste great just as shortbread and dipping them is another cookie idea all by itself!You can use apricot, peach, blueberry, and other flavors to change up the colors to match the holiday or event.As I mentioned before this is such a versatile dough and you can use any shapes you like.Here are sometable and another way to decorate that Holiday table!We love experimenting and I wanted you to see just how easy this dough is to work with.If you've been looking for a dough you can fill this Italian Raspberry Jam Filled Cookie is the best tasting cookie ever.The whole family asks for these every year without fail.Do give these a try and let me know how you like these in the comments, I would love to hear what filling you tried and love.Disclosure: This recipe was originally shared in 2009. .