Make rich, melt-in-your-mouth Italian butter cookies with this straightforward recipe, perfect for holidays or gifting.
Author:Ahazzam
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:About 3 dozen
Category:Dessert
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/2 cup jam for filling
Optional: 4 ounces semi-sweet chocolate for dipping
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough. Do not overmix.
Transfer the dough to a cookie press fitted with your desired shape disc (like a star or wreath) or roll the dough into small logs or balls.
Place the cookies about 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For jam-filled cookies, sandwich two cooled cookies together with a small amount of jam.
For chocolate-dipped cookies, melt the chocolate and dip the tips or bottoms of the cooled cookies. Let the chocolate set before serving.
Notes
For a stronger vanilla flavor, substitute 1/2 teaspoon of vanilla extract with 1/4 teaspoon of almond extract.
If you do not have a cookie press, you can chill the dough for 30 minutes and slice it, or roll it into small balls and flatten them slightly with a fork.
These cookies store well in an airtight container at room temperature for up to one week.