Italian Butter Cookies
Every time Nonna would have her "girlfriends" over, a.k.a other Nonne, they would usually bring over a box of old fashioned Italian butter cookies. I would inspect them in amazement as I would trace the perfect swirls of "pasta frolla" (their Italian name) that would lead to a sweet candied cherry. This recipe is as close to an Italian bakery as it gets. The dough is a pretty basic short bread cookie. I used a large star tip (the larger the better as piping these out is a bit of a labor of love) and went with a classic swirl. If your dough feels a little too stiff add an extra tablespoon of milk to smooth it out.
For 2 Dozen(s)
For the Cookies:
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg yolks, room temperature
- 3 tablespoons whole milk
- candied cherries for garnish
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- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper
- In a mixing bowl whisk together the flour, baking powder and salt. Set aside.
- Combine the butter, sugar and vanilla in another mixing bowl and beat with an electric mixer on medium speed until smooth and fluffy.
- Beat in each of the egg yolks one at a time until fully incorporated.
- Add in the dry ingredients and beat until a stiff dough forms. Add in the milk until fully absorbed. Do not over mix.
- Transfer the dough to a pastry bag fitted with a large star tip. Pipe out swirls onto the baking sheet about 1 1/2 inches apart. I made about 6 per sheet. Add a candied cherry to the center of each swirl.
- Bake for 12-14 minutes or until the edges are golden brown. Cool completely before serving.