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

READY IN: 35mins
Recipe by Kristi Waterworth

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. :)

Top Review by Az B8990

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

Ingredients Nutrition


  1. Preheat oven to 350°F.
  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. 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. 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. Bake for 10 to 15 minutes, or until edges begin to brown.
  6. Using a metal spatula, lift cookies off cookie sheet and onto wire cooling racks. Cool. Store in an airtight container.
  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.

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