ITALIAN BUTTER COOKIES - ITALIAN RECIPE BOOK
Steps:
- In a mixer bowl add butter a room temperature. Beat on medium speed until it becomes fluffy and gets lighter in color.
- Add powdered sugar, beat until combined.
- Add eggs and continue beating for 1-2 minutes until you get a fluffy airy batter.
- Using a kitchen spatula fold in previous measured and sieved flour, baking powder and vanilla powder. Pass again with a mixer to get a smooth batter.
- NOTE: Instead of vanilla you can use lemon or orange zest of an organic, untreated citrus to add extra flavor to the cookies.
- As a final result you should have a pretty stiff cookie dough.NOTE: if the dough is TOO stiff to pipe, add 1 egg yolk. Mix well and refill the pastry bag.
- Get a pastry bag with a large start tip or a cookie spritz and fill it with the dough and start piping. It’s best to use a cloth pastry bag as this kind of dough is pretty hard to pipe. If you’re using a plastic bag there’s a big chance it’ll break.
- Decorate cookies to your preference: with candied cherries, whole almonds or even chocolate “kisses”.
- Bake in a preheated to 350F oven for about 15 minutes. Let cool before serving or decorating further.
- If you want to make a sandwich cookie, spread jam, chocolate or nutella over the bottom of one cookie and “glue” it to the other one.
CUCCIDATI - ITALIAN FIG COOKIES - ITALIAN RECIPE BOOK
Shortbread pastry dough stuffed with soft, fragrant mix of dried figs, nuts, chocolate, candied fruit and a hint of cinnamon is what makes cuccidati cookies unforgettable from the first bite.
Provided by Italian Recipe Book
Categories Cookies
Total Time 80 minutes
Prep Time 60 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 21
Steps:
- Cuccidati Dough:
- Cuccidati Filling:
- Make Cookies:
- Make Icing:
- Decorate Cookies:
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