Italian Butter Cookies 1952

Recipe by andypandy
READY IN: 27mins
YIELD: 40 cookies




  • Preheat the oven to 350 degrees.
  • In a large mixer bowl, cream lightly the butter and sugar until really fluffy and pale, about three minutes.
  • Add the egg and vanilla and mix until combined.
  • At low speed add the combined dry ingredients and mix until just blended.
  • Do not overmix.
  • Place into a pastry bag fitted with a star tip, pipe onto prepared parchment lined cookie sheets, spacing two inches apart.
  • If dough is too thick to pipe, pour in a few tablespoons of milk.
  • If you make wreath or stars, you can add a cherry as decoration now before baking.
  • Or you could just roll into small bals and flatten with a fork if desired.
  • Bake for 10 to 14 minutes just until the bottoms and edges begin to turn golden brown.
  • Remove from pans by sliding thw whole piece of parchment onto a large wire rack, and cool completely.
  • Dip fingers or one side of each into melted chocolate and sprinkles if desired.
  • Sandwich with raspberry jam also if desired, dip in melted white chocolate and crushed almonds.
  • Leave plain also.
  • Store in an airtight container.