Italian Butter Cookie Recipe Sprinkles

In a large bowl combine the flour confectioners sugar and baking powder. Roll each ball in sprinkles to cover then transfer to prepared baking sheet. The bakers would bake off all of those long and star shaped butter cookies before they left and leave out piping bags loaded with jams and chocolates and trays of sprinkles chopped nuts and dried coconut and whichever two people were lucky enough to have the afternoon to closing shift would get to spend most of their time in the back filling and dipping and rolling.

Camila Farah

Traditional italian american bakery style butter cookies that will make you feel like you bought them from your favorite local bakery in new york. Whip and bake the whole thing in less than 30 minutes. Easy elegant and seriously delicious. In another mixing bowl stir together flour sugar and baking powder. Fill them with raspberry or apricot preserves or chocolate or dip one side in chocolate and cover with sprinkles or do both.

Gradually add shortening and extracts until a bead like texture is formed. Fill a shallow bowl with sprinkles. Using a heavy duty electric mixer on high speed beat eggs until light and foamy about 5 minutes. In a medium bowl whisk together the flour and salt and set aside. On low speed gradually beat in shortening and extracts until mixture resembles fine crumbs.

Whip up these delicious soft and buttery italian butter cookies in less than 30 minutes. Bake until cookies are golden at the edges about 20 minutes. Use a 2 ounce cookie scoop or a rounded tablespoon to form cookies into balls. Using a heavy duty mixer beat eggs on high speed until light and foamy about 5 minutes. I have to warn you though they might.

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Let cool 5 minutes then transfer to a wire rack to finish cooling. In a large mixer bowl cream lightly the butter and sugar until really fluffy and pale about three minutes. In a large bowl beat the butter and sugar together using a hand or stand mixer at medium speed until fluffy about 2 3 minutes. Preheat the oven to 350 degrees. These soft and buttery italian butter cookies are a little old fashioned but they re always in season.

These soft and buttery italian butter cookies are a little old fashioned but they re always in season. Let cool 5 minutes then transfer to a wire rack to finish cooling. Whip up these delicious soft and buttery italian butter cookies in less than 30 minutes. Gradually add shortening and extracts until a bead like texture is formed. Traditional italian american bakery style butter cookies that will make you feel like you bought them from your favorite local bakery in new york.