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    You are in: Home / Recipes / Kristi's Italian Bakery Butter Cookies (Now Gluten Free!!) Recipe
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    Kristi's Italian Bakery Butter Cookies (Now Gluten Free!!)

    1/1 Photo of Kristi's Italian Bakery Butter Cookies (Now Gluten Free!!)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    Kristi Waterworth's Note:

    Based on: Zaar wouldn't accept the following ingredient: glace cherry halves, (optional) I believe this to be very close to the original, but feel free to make suggestions for its improvement. :)

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    Serves: 10



    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      In an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. Add eggs and vanilla. Mix well until blended.
    3. 3
      With mixer on low speed, add flour, baking powder, and salt. Mix just until blended. Overmixing the dough will make it tough to squeeze through a pastry bag.
    4. 4
      Fill a pastry bag fitted with a large open star tip with the cookie dough. Pipe cookies onto parchment-lined cookie sheet, spacing them 2 inches apart. If desired, place a cherry half in the center of each cookie before baking.
    5. 5
      Bake for 10 to 15 minutes, or until edges begin to brown.
    6. 6
      Using a metal spatula, lift cookies off cookie sheet and onto wire cooling racks. Cool. Store in an airtight container.
    7. 7
      Note: For pink or green leaf cookies, tint the dough with a drop or two of red or green food coloring, and use a leaf tip to pipe the shapes. You can then dip the tips of the cookies into melted chocolate and let set on a wire rack.

    Ratings & Reviews:

    • on April 14, 2009


      I love Italian butter cookies. They were a favorite of mine growing up and I have really missed them since going wheat free. Thankfully, I won't be missing them any more. In fact, I'm more likely to go into over dose mode. These are perfect cookies. Even the non-GF family couldn't stop eatting them. Thanks Kristi! Made for PAC Spring 2009

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    • on January 08, 2013


      These were fabulous in texture. Tasted like a biscuit. Definitely didn't taste gluten free. Mine tasted savory though...salty even. Maybe I put in more than the half tsp....Maybe next time I'll put in less salt, and more sugar. I scooped them with a cookie scooper, baked for 8 minutes and topped with butter cream icing. I also subbed more cornstarch as I didn't have arrowroot.

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    • on July 02, 2011


      This recipe is amazing. The cookie is perfectly buttery, very light, and not particularly sweet. There are a lot of flours to put together, but it is a bit less daunting if you know that 1/16 cup is 1 TBS. The time put into assembling the flours is definitely worth it on this cookie considering a great gluten-free cookie is incredibly hard to find. Thank you!

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    Nutritional Facts for Kristi's Italian Bakery Butter Cookies (Now Gluten Free!!)

    Serving Size: 1 (26 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 127.1
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 5.9 g
    Cholesterol 40.6 mg
    Sodium 128.9 mg
    Total Carbohydrate 9.2 g
    Dietary Fiber 0.2 g
    Sugars 3.0 g
    Protein 1.0 g

    The following items or measurements are not included:

    tapioca starch

    xanthan gum

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