Italian Butter Cookies Recipe

 

ITALIAN BUTTER COOKIES

Italian butter cookies are delicious, iced with dark chocolate and decorated with pistachio granules, candied cherries, jam and dried coconut. These Italian butter cookies are made using the classic ‘whipped shortbread’ technique. The butter is whipped until creamy and fluffy and then combined with the other ingredients. This type of shortcrust pastry makes the biscuits crumbly and they melt in your mouth with every bite! These biscuits are really delicious and will appeal to the whole family, and in a box they make a lovely gift idea. They can also be made with lactose-free butter or margarine in the same quantities as classic butter for those who are lactose intolerant.

RECIPE

INGREDIENTS :

• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• ¾ cup sugar
•  Pinch salt
• 2 sticks chilled unsalted butter, cut into bits
• 1 teaspoon vanilla extract
• 1 egg
• ½ cup milk, approximately
• 
  

Ingredients For Decorations:

Dark Chocolate, Pistachios, Sprinkles, Candied CHerries, and Rasberry Jam

1. Preheat oven to 375 degrees. Combine flour, cornstarch, sugar and salt in a food processor, and pulse once or twice. Add butter, and pulse 10 or 20 times, until butter and flour are well combined. Add vanilla and egg and pulse 3 or 4 times. 
2. Add about half the milk and pulse 2 or 3 times. Add the remaining milk a little at a time, pulsing once or twice after each addition, until the dough holds together in a sticky mass.
3. Remove the dough from the machine to one or more bowls. Make cookies as described in Step 3, or make any of the variations below.
4. To make cookies, drop rounded teaspoons of dough (you can make the cookies larger or smaller, if you like) onto a nonstick baking sheet, a sheet lined with parchment paper or a lightly buttered sheet. 
5. If you want flat cookies, press the balls down a bit with your fingers or the back of a spatula or wooden spoon. 
6. Bake 11 minutes, or until the cookies are done as you like them. Cool on a rack, then store, if necessary, in a covered container.

Assorted Butter Cookies

 

Make These Tasty Cookies

Pipe the dough into about 1/2-inch-wide, 1 3/4-to-2-inch-long segments, spaced about 1 inch apart, on your baking sheets. (Pictured Below)

Bake the cookies for 11 to 13 minutes, or until they are golden at the edges.

Melt Daek Chocolate and Dip one end of Finsihed Cookie into Chocolate

You can then dip the Chocolate aprt of the Cookie into chopped PISTACHIO NUTS

Or COLORED SPRINKLES

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These Cookies go by Several Names

ITALIANor MEXIACAN WEDDING COOKIES and RUSSIAN TEA CAKES or COOKIES

RECIPE : ITALIAN WEDDING COOKIES 

1-1/2 cups Unsalted Butter 

3/4 cup Confectioners' Sugar 

1/2 teaspoon Salt 

3/4 cup ALMONDS  (Finely Chopped) 

2-1/2 tsp Vanilla Extract 

3 cups Sifted All-Purpose Flour 

1/3 cup Confectioners' Sugar For Rolling

Preheat oven to 325° F. 

Cream butter or margarine in a bowl, gradually add confectioners'''' sugar and salt. Beat until light and fluffy. 

Add nuts and vanilla. 

Blend in flour gradually and mix well.

Cover with plastic wrap and refrigerate 1 1/2 hours.

Shape into balls using about 1 teaspoon for each cookie. 

Place on ungreased cookie sheets, and bake for 10 minutes. Do not brown. Cool slightly. 

Roll in the extra Confectioners Sugar.

Enjoy !

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ITALIAN RUM CAKE

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Rum
Maraschino or orange liqueur
2 cup  whipping cream
4 Tbs powdered sugar

2 Tbs unsweetened cocoa powder
2 Tbs chopped almonds
2 Tbs finely chopped candied orange peel
maraschino cherries and mint leaves for decoration (if desired)

Prepare Custard Filling and let cool completely. Prepare Sponge Cake in 9-10 inch spring form pan. When cooled, cut horizontally into 3 layers.

Whip 1 cup of the whipping cream till stiff peaks form adding 2 Tbs of the powdered sugar. Gently fold together the whipping cream and the cooled custard filling and divide the mixture into 2 equal portions. To one portion add the cocoa powder and nuts. To the other portion, fold in the candied orange peel.

Place the bottom cake layer back into the (cleaned) spring form pan and sprinkle with rum. Spread the cocoa mixture over. Place the second layer of cake atop and sprinkle with maraschino or orange liqueur. Spread the orange peel custard mixture and then top with top cake layer and sprinkle with remaining rum.

Cover and chill for 3 or 4 hours.

Meanwhile, whip the remaining 1 cup of whipping cream till stiff peaks, adding the remaining 2 Tbs of powdered sugar. Place the chilled cake onto a serving plate, releasing the sides of the spring-form pan and spread the whip cream over the top and sides of the entire cake. Decorate with maraschino cherries and/or mint leaves, if desired.

Custard Filling: 

Combine 1/3 cup sugar, 2 Tbs cornstarch and 1/4 tsp salt; blend in 1+1/2 c. milk. Cook and stir till bubbly. Cook and stir 2 minutes more. Gradually stir about half of the hot mixture into 2 beaten egg yolks; return to remaining hot mixture. Cook and still till bubbly. Cook and stir 2 more minutes. Cover the custard directly with clear plastic wrap (so that a film doesn’t form on the top) and let cool completely without stirring.

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