ITALIAN CHERRY BUTTER COOKIES RECIPES

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ITALIAN BUTTER COOKIES 1952 RECIPE - FOOD.COM



Italian Butter Cookies 1952 Recipe - Food.com image

Add a cherry to the tops before baking, or afterwards, pair them up with raspberry jam, and dip ends into melted chocolate. A bakery special.

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 40 cookies

Number Of Ingredients 7

1 cup butter, room temperature
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking powder
1 dash salt
2 1/2 cups all-purpose flour

Steps:

  • Preheat the oven to 350 degrees.
  • In a large mixer bowl, cream lightly the butter and sugar until really fluffy and pale, about three minutes.
  • Add the egg and vanilla and mix until combined.
  • At low speed add the combined dry ingredients and mix until just blended.
  • Do not overmix.
  • Place into a pastry bag fitted with a star tip, pipe onto prepared parchment lined cookie sheets, spacing two inches apart.
  • If dough is too thick to pipe, pour in a few tablespoons of milk.
  • If you make wreath or stars, you can add a cherry as decoration now before baking.
  • Or you could just roll into small bals and flatten with a fork if desired.
  • Bake for 10 to 14 minutes just until the bottoms and edges begin to turn golden brown.
  • Remove from pans by sliding thw whole piece of parchment onto a large wire rack, and cool completely.
  • Dip fingers or one side of each into melted chocolate and sprinkles if desired.
  • Sandwich with raspberry jam also if desired, dip in melted white chocolate and crushed almonds.
  • Leave plain also.
  • Store in an airtight container.

Nutrition Facts : Calories 85.9, FatContent 4.8, SaturatedFatContent 3, CholesterolContent 16.9, SodiumContent 50.9, CarbohydrateContent 9.8, FiberContent 0.2, SugarContent 3.8, ProteinContent 1

CHERRY BONBON COOKIES RECIPE: HOW TO MAKE IT



Cherry Bonbon Cookies Recipe: How to Make It image

This is a very old recipe from my grandma. The sweet cherry filling surprises folks trying them for the first time. —Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice
Additional confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine flour and salt; gradually add to the creamed mixture. , Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake 18-20 minutes or until lightly browned. Remove to wire racks to cool., For glaze, combine sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar.

Nutrition Facts : Calories 113 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 48mg sodium, CarbohydrateContent 18g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

ITALIAN BUTTER COOKIES - COOKING WITH NONNA
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.
From cookingwithnonna.com
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CHOCOLATE DIPPED ITALIAN BUTTER COOKIES - THE KITCHEN MCCABE
2014-12-03 · Bake cookies for 10-12 minutes or until the edges just look golden. Cool on a wire rack. When the cookies are cool, dip the tips in melted chocolate, and place on parchment paper to set. Sprinkle chocolate curls over the chocolate dipped cookies, if desired, but make sure to wait until the chocolate is no longer warm, but has not hardened.
From thekitchenmccabe.com
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