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.