Description
Make rich, buttery Italian butter cookies with a delicate, melt-in-your-mouth texture. This recipe yields classic cookies perfect for holidays or serving with coffee.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for dusting, optional)
- 4 ounces semi-sweet chocolate, melted (for dipping, optional)
- 1/4 cup white nonpareils or sprinkles (optional)
Instructions
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
- Shape the dough into logs or disks, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough out to about 1/4 inch thickness on a lightly floured surface. Cut the dough into desired shapes using cookie cutters.
- Place the cut cookies onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should remain pale.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- For variations: Dip half of each cooled cookie into melted chocolate and immediately sprinkle with nonpareils, if desired. Allow the chocolate to set before serving.
Notes
- For a softer cookie, slightly reduce the baking time.
- If you prefer a vanilla glaze, mix 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract. Dip the cooled cookies and let the glaze dry.
- This dough freezes well; wrap individual cookie shapes before freezing.
- Prep Time: 30 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11
- Sodium: 45
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 0
- Protein: 2
- Cholesterol: 35