Italian Butter Cookies Recipe
Classic Italian butter cookies are versatile treats, perfect for holiday assortments or adapting with various flavors.
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Instructions
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Preheat the oven to 350 F.
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Whisk together the flour, baking powder, and salt in a medium bowl.
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Beat butter and sugars on medium-high speed until light and fluffy for about 5 minutes, then beat in vanilla and egg yolks until incorporated.
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Gradually add the dry ingredients to the batter in three increments, mixing until just combined and folding in any remnants; the dough should be sticky and thick.
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Fit a piping bag with a large star tip and pipe desired cookie shapes onto parchment-lined baking sheets, leaving 1 to 2 inches between each.
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Freeze the piped cookies for at least 10 minutes (or refrigerate for 1 hour) to help them maintain their shape.
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Bake cookies for approximately 13 minutes until the edges are lightly golden, then cool completely on the baking sheet.
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Optionally, sandwich cookies with about 1/2 teaspoon jam or ganache.
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Optionally, melt half of the chocolate in a heatproof bowl over simmering water, then add the remaining chocolate, remove from heat, and stir until smooth.
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Optionally, dip cookies halfway into the melted chocolate, letting excess drip, then place on wax paper and decorate with sprinkles.
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Optionally, allow cookies to air dry for about 1 hour until the chocolate is completely set.