These soft and buttery Italian butter cookies are a little old-fashioned but they’re ALWAYS in season.
Whip and bake the whole thing in less than 30 minutes.
Easy, elegant and seriously delicious.
Italian Butter Cookies
- 8 oz butter softened
- 1 cup (4 oz) powdered sugar or white sugar
- 2 eggs
- 1 egg yolk optional, see notes
- 2 cups (12 oz) flour
- 1 tbsp baking power
- Lemon zest or Vanilla powder
- In a mixer bowl add butter a room temperature. Beat on medium speed until it becomes fluffy and gets lighter in color.
- Add powdered sugar, beat until combined.
- Add eggs and continue beating for 1-2 minutes until you get a fluffy airy batter.
- Using a kitchen spatula fold in previous measured and sieved flour, baking powder and vanilla powder. Pass again with a mixer to get a smooth batter.
- NOTE: Instead of vanilla you can use lemon or orange zest of an organic, untreated citrus to add extra flavor to the cookies.
- As a final result you should have a pretty stiff cookie dough.
NOTE: if the dough is TOO stiff to pipe, add 1 egg yolk. Mix well and refill the pastry bag.
- Get a pastry bag with a large start tip or a cookie spritz and fill it with the dough and start piping. It’s best to use a cloth pastry bag as this kind of dough is pretty hard to pipe. If you’re using a plastic bag there’s a big chance it’ll break.
- Decorate cookies to your preference: with candied cherries, whole almonds or even chocolate “kisses”.
- Bake in a preheated to 350F oven for about 15 minutes.
Let cool before serving or decorating further.
- If you want to make a sandwich cookie, spread jam, chocolate or nutella over the bottom of one cookie and “glue” it to the other one.