Italian Bakery Butter Cookies

Name: Italian Bakery Butter Cookies
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: approx. 30
Ingredients: 1 1/2 c butter; 1 c white sugar; 1 1/2 eggs; 1 1/2 tsp almond extract; 3 3/4 c flour; 1 1/4 tsp baking powder; seedless strawberry or raspberry jam; 1 c semi sweet chocolate morsels, melted; multi colored sprinkles (or jimmies)

By Ann Schurmann
@tango8590

I don't have exact prep times..it will also make (depending on size) about 50 cookies that are not sandwiched with the jelly, and about 25 if they are sandwich style. They are melt in your mouth either way! I've refrigerated the dough at least 15 min sometimes to use in a cookie gun to make shaped butter cookies as well.
You can also color the dough depending on occasion..or use madelaine cookie pans

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

approx. 30

Prep:

25 Min

Cook:

5 Min

Ingredients

1 1/2 c

butter
1 c

white sugar
1 1/2

eggs
1 1/2 tsp

almond extract
3 3/4 c

flour
1 1/4 tsp

baking powder
·

seedless strawberry or raspberry jam
1 c

semi sweet chocolate morsels, melted
·

multi colored sprinkles (or jimmies)
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How to Make Italian Bakery Butter Cookies

Step-by-Step

1. Preheat oven to 350 degrees F (180 degrees C).
2. Cream together butter and sugar. Add eggs, vanilla .
Add dry ingredients and mix well.
Place dough in a pastry bag fitted with a number 4-S tip (the S means 'star'), and pipe out in 2 inch bars on greased baking pan. (Can also be piped into rosettes or other shapes)
Bake for about 5 to 7 minutes, until very lightly browned on bottom!

Put baked cookies together with jam, frosting or dip half cookie in melted chocolate and dip in sprinkles.

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