ITALIAN BUTTER COOKIE RECIPES

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.

Steps:

• Prehead oven to 350 degrees. Line cookie sheets with sides with foil.
• Melt butter in oven on lined cookie sheet. Lay lemon slices on melted butter. Lay shrimp on top of butter and lemons. Sprinkle the dry Italian dressing mix on top of shrimp. Bake at 350 degrees for 15 minutes, until light golden brown.
• This is great alone or served on pasta or rice using melted butter/lemon juice drizzled on top.
• It is hard for me to say how many shrimp to use since shrimp come in different weights and sizes. Just use your own judgment. I usually us a medium shrimp and I can lay around 36 on a cookie sheet.