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| Italian butter cookie |
I have searched decades for an italian butter cookie recipe to rival the likes of those found in NYC bakeries. Veniero's Paticceria & Caffé butter cookies are my most favorite in the whole world. Granted I have not travelled around the entire world so take that statement with a grain of salt. I know I am not alone in my love for their cookies. Throughout the years, I have found others along the way who share my appreciation for these tender cookies dipped in chocolate, sprinkles/nuts and sandwiched with jam in between. And like me, they too were on the hunt for this elusive recipe. I had thought this would be a lifelong quest to find THE ONE, but I think I can check this off my bucket list of must-have recipes. I thought I would be elated and jumping up and down, but I'm left feeling a little disappointed. I'm not quite sure why...I should be happy I can finally make the cookie I love at home, but does it cease to be special now that I can have it anytime I want? In my household these need to be reserved for special occasions. Simply stated they are too dangerous to be in the house.
I do appreciate all the forums and blogs sharing their experience and recipes. I tried out 2 recipes this week and am pleased to say both were surprisingly good. The first recipe I found on a forum uses mostly shortening, while the second recipe from the Crumb Boss uses equal parts butter and shortening. The Crumb Boss uses almond paste while the other does not. If forced to choose I would go with the Crumb Boss recipe for the added almond flavor.
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| Crumb Boss dough piped as shells |
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| Crumb Boss Dough piped into 1 1/2" long cookies |
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| Italian Butter Cookies filled with Raspberry Jam - Crumb Boss recipe |
| Italian Butter Cookies Provided by LisMis on the ChefTalk Forum 1 cup crisco 2 tbs salted butter 3/4 cup confectioner's sugar 2 tsp baking powder 2 eggs 1 1/2 tsp vanilla extract 1/2 tsp almond extract 2 cups AP flour 6 to 7 drops of yellow food coloring In a stand mixer using the paddle attachment, cream the crisco and butter. Add the confectioner's sugar - mix well. Add the eggs, one at a time, beating and mixing well so that the batter doesn't "break". Add the extracts and food coloring. Cream the batter by beating at medium speed for about 4 minutes (it is important to cream the batter - it impacts the texture of the baked cookie). Add the flour and baking powder - mix well. You might feel like the batter needs more flour, but resist all temptation. The more flour you use, the harder the cookie will be (it won't be that "sandy" texture). Preheat the oven to 375 degrees. Line cookie sheets with parchment paper. Try not to use dark coated pans because it tends to result in a cookie that is too dark on the bottom. Pipe the cookies using a pastry bag and a 1M large piping tip. Bake for about 12 -15 minutes. Do not over bake. Cool on racks. When cooled, you can dip one end of the cookie into melted chocolate and sprinkles (jimmies) for that bakery look... or you can top them with sprinkles, chocolate chips, or non pareils before baking. Italian Butter Cookies Adapted from the Crumb Boss Yield: 2 pounds of dough Butter 7oz Shortening 7oz Confectioners Sugar 1c + 2T Egg Whites 4 Almond Paste 3oz Salt pinch Almond extract 1t Vanilla extract 1 t AP Flour 3 1/4 cups A few drops of Yellow Food Coloring (optional) Melted Chocolate ( I used Callebaut Semi-sweet) Sprinkles, Nuts for decorating Raspberry Jam (I used the brand Bonne Maman) Cream butter and shortening. Add confectioners sugar. Add almond paste and beat well until consistent throughout. Beat in salt and extracts, then add egg whites one at a time and food coloring (if using). Mix thoroughly. Add flour and mix just until combined. Place dough in piping bag with a star tip. I used Ateco tip # 824 (I also tried #826 but thought the cookie was too large). Pipe the dough into 1 1/2" logs or shell shapes. Bake at 350 degrees for 10-12 minutes until slightly browned around the edges. Cool cookies before dipping in melted chocolate and covering with sliced toasted almonds or sprinkles. Spread raspberry jam on a cookie then sandwich with another cookie. |
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| Italian Butter Cookie - recipe from ChefTalk forum |
