Classic Italian Butter Cookies
INGREDIENTS
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12 oz butter, softened (3 sticks)
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6 oz sugar
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3 oz powdered sugar
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1 ½ tsp vanilla (or 1 tsp almond flavoring)
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4.5 oz eggs (approx 2 large eggs)
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1lb 2 oz cake flour (when I ran out I did approx 14 oz regular flour and 4 oz cornstarch)
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pinch of salt
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¾ cup sugar
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½ cup water
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⅓ cup meringue powder
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½ cup cocoa powder
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1 lb powdered sugar
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1 tsp vanilla
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½ cup (1 stick) butter
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In a small saucepan bring the water to a boil. Add the sugar and stir until dissolved. Remove from heat and let cool.
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When the mixture cools add to a stand mixer with the meringue powder and beat on high with the whisk attachment until stiff, glossy peaks form. Meanwhile, in a separate bowl whisk together the cocoa powder and 2 cups of powdered sugar. When meringue
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lSwitch to a paddle attachment and with mixer running on medium, gradually add the butter 1 tbsp at a time. Beating until fully incorporated and glossy. Beat in the vanilla. Add the remaining powdered sugar until the desired consistency is reached
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When cookies have cooled pipe a small circle of filling onto the cookie and then smoosh with another cookie. Don’t pipe too much in or it’ll smoosh out the sides and the cookie won’t stay together.
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Dip in desired candy melts (or melted chocolate) and sprinkles. Let dry on wax paper.
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