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Fresh butter cookies that can’t be beat! Superior to the dry old packaged cookies you will probably find at the store.
A cookie so good that it almost broke a family, so make sure you make enough for everyone! You don’t want any fights… it’s always a good idea to have some extras hidden. These cookies are easier to make than I thought they would be, plus being able to freeze them makes party prep a breeze.
For the fillings you can pick your favorites, do you prefer the cherries? The sprinkles? Go for it, make the ones you want eat. I like a variety so I make 6 variations. You can also switch out the sandwich fillings and ganache: instead of chocolate try white chocolate. Can’t find raspberry jelly? Try strawberry, cherry, apricot or maybe even some Nutella. I’ve even seen some with buttercream filling. Feel free to spice them up and make them your own.
These can easily become a family tradition, especially with the variety there is to choose from. They also make a good gift! If you can’t use the almond flavoring, that can be left out to make them nut allergy friendly.
Italian Butter Cookies
Ingredients
COOKIES
- 1 cup butter softened
- 2 ½ cups flour
- 1 cup sugar
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp salt
- 2 eggs
- 1 egg yolk
FILLINGS
- Sprinkles
- Raspberry jelly
- Maraschino cherries or candied cherries
- *drain maraschino cherries and dry with paper towels cut each in half
GANACHE
- ¼ cup heavy whipping cream
- ¾ cup semi sweet chocolate chips
Instructions
COOKIES
- Preheat your oven to 350° F. Line your cookie sheets with some parchment paper.
- In a mixer whip softened butter, salt, and sugar until light yellow and airy.
- Add in eggs one at a time while mixing and also add in the yolk.
- Mix in vanilla and almond extract.
- Slowly add in the 2 ½ cups of flour and mix until well incorporated.
- The cookie dough should be a soft consistency, easy for piping while still holding its shape.
- Use a piping bag with a large open star tip, preferably with short spikes.
- Pipe your favorite shapes onto the lined cookie sheets.
- Chill piped cookies in the refrigerator for 10 minutes before baking.
- Add cherries and sprinkle to the circle cookies, leaving some empty for ganache dots if making. For the ganache cookies smoosh a finger indent in the middle of the cookie to make room for chocolate later.
- Pipe 2 inch long fingers for the sandwich cookies. Try to keep them around the same size and shape.
- Bake for 10 – 15 minutes or until just barely golden underneath.
- Let cookies cool down on a rack.
- Get a clean bowl of sprinkles ready for decorating. One for each type you are using.
- Ready some wax paper for setting the chocolate.
GANACHE
- Heat heavy cream in the microwave or on the stove until it just starts to simmer.
- Add chocolate chips to the cream and let sit for a few minutes before stirring. Mix until chocolate is smooth.
- Spread a very thin layer of raspberry jelly on half of the sandwich cookies. Match up with a similar sized cookie to top.
- Dip one end of the finger shaped sandwich cookies into the ganache. Toss sprinkles onto the wet chocolate. Place on wax paper to set.
- Dollop chocolate dots in the center of the circular cookies. Let set completely.
- Storage: If you used maraschino cherries, store in the fridge. If candied they can be stored at room temp. Cookies freeze well for a few weeks.
