Italian Butter Cookies
These are cookies you will find sold at any Italian pastry shop. The homemade version is so moist and buttery you will never buy them again! Especially since a pound of cookies has gotten so expensive!
Italian Butter Cookies
Buttery and moist sandwich cookies
Equipment
- piping bag
Ingredients
- 1 cup Unsalted Butter, softened at room temp (2 sticks)
- 1/2 cup Granulated Sugar
- 1/2 cup Confectioners Sugar
- 2 Large Eggs, room temp
- 2 tsp Vanilla Extract
- 2 cups AP Flour (spoon and leveled)
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- Raspberry, strawberry or Apricot jam for filling
- 3/4 cup Semi Sweet Chocolate chips
- 1 tsp Coconut oil
- Non-pareil sprinkles for decoration
Instructions
- Preheat the oven to 375℉.
- Sift the flour together with the baking powder.
- To the bowl of a stand mixer, add the butter and sugars. Using the paddle attachment, cream the butter and sugar together.
- Add eggs and vanilla extract and mix well.
- Add the sifted flour and salt and mix until combined.
- Add the batter to a piping bag.
- Line a half sheet baking pan with parchment paper, pipe the cookies in the shape you desire ie. round, oval, heart shaped etc. Try to make them all the same size.
- Bake at 375℉ for 10-12 mins or until lightly golden on the bottom.
- Remove from the oven and cool on a wire rack.
- To a microwave safe bowl, add the chocolate chips and coconut oil. Microwave in 30 second intervals until melted. Stirring in between intervals.
- Once cooled, using an offset spatula add the jam to one cookie and top with another cookie to make a sandwich. Do this to all the cookies.
- Dip each cookie in chocolate coating half the cookie. Place onto a parchment lined cookie sheet. I use the same parchment I baked them on! You can now sprinkle with sprinkles or chopped nuts. Alternatively you can drizzle them with chocolate instead of or in addition to the dipping.
- Place into the fridge to allow the chocolate to set. About 30 mins.
