Italian Butter Cookie Recipe
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These Italian Butter Cookies as just as delicious as they are easy. One big recipe make lots of cookies. And by using different cake sprinkles you can create many different Christmas Spritz cookies!
Servings: 120 cookies
Ingredients
- 1½ cups (3 sticks/12oz/340 grams) unsalted butter (softened)
- 1 cup powdered (icing) sugar (sifted)
- 1 egg
- 2 teaspoons vanilla
- ¼ teaspoon almond extract
- 3 ¾ cups plain flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400ºF/200ºC and line two or three baking trays with non stick paper or non stick silicon mats.
- In a stand mixer, hand mixer or even by hand thoroughly mix the butter and sugar.
- Add the egg, vanilla and almond extract. Beat well.
- Sift the flour, baking powder and salt.
- With the mixer on low, combine flour mixture into the butter mixture until the dough is smooth and completely mixed.
- Do not chill.
- Press or pipe out cookies onto lined baking tray.
- Decorate as desired.
- Bake in preheated oven 6-8 minutes/10-12 minutes for larger cookies. The cookies should be a pale golden color.
- Cool for a minute or two on the baking tray before moving to a cooling rack.
Notes
- This mixture does not need to be chilled.
- If you find the mixture is too dry, add one or two tablespoons of milk.
- Sometimes when you press out the cookies, the mixture gets stuck. Simply use a small knife or your fingers, to release the cookies and place it on the baking tray.
- colored icing
- cake sprinkles of all different colors and shapes
- colored sugar
- nuts - whole or pieces
- chocolate chips
- melted chocolate
- candied fruit such as cherries
- powdered (icing) sugar
Nutrition
Calories: 39kcal | Carbohydrates: 4g | Protein: 0g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 21mg | Potassium: 8mg | Fiber: 0g | Sugar: 0g | Vitamin A: 75IU | Calcium: 3mg | Iron: 0.2mg