MELT IN YOUR MOUTH ITALIAN WEDDING COOKIES RECIPES

Steps:

• Line your baking sheets with parchment paper
• Preheat the oven to 375 degrees.
• In a deep large bowl beat the powdered sugar and softened butter for at least 1 minute together.
• Add in the extract of choice, the egg and salt.
• Mix with the beater another minute of so until well combined.
• Slowing add in the flour using a lower speed just until evenly blended.
• Remember to check the batteries on the press and make sure they are new.
• Assemble the stencil into the cookie press, plunger all the way up.
• Fill around 1 cup of this dough in the cookie press and screw the plunger down to press the dough (check the bottom that it's not coming out yet)
• Place it straight up stencil down on the parchment paper and press the button to release the cookie onto the baking sheet then lift it up quickly so it adheres to the paper.
• Place each one around 2 inches apart.
• Bake in the preheated oven of 375 degrees just until the edges are browning for around 7 minutes.
• Cool and transfer to a rack or on wax paper.
• Note: make sure you only use COLD BAKING SHEETS for the next batch and clean parchment paper

Steps:

• Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.
• Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk and 1/2 teaspoon vanilla with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature.