Italian Butter Cookies

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.

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.