So I got to swap recipes with Sherry from Olives & Okra. I’ve often bought butter cookies around Christmas and last year I bought a giant tin from Costco. For some reason I thought the four of us could easily demolish that tin. Oh how wrong I was! I’m pretty sure we didn’t finish that sucker until sometime around Easter. I was NOT going to make that same mistake so when I got the recipe I was pretty excited.
My long time readers will know that baking is not my strong suit- and that might be a slight understatement- but I committed to reading the recipe thoroughly before beginning. And despite all that I still missed the part where I needed a large star tip or a cookie press. Smh! So I had to improvise with what I had which was a large round tip and my own ingenuity.
I still think the cookies turned out fantastic and I had fun getting creative with them. I just shaped the dough into circles, rectangles, and triangles with my hands and piped a snail shape and some stars. These cookies retain their shape really well without having to chill them before baking.
I topped some with the traditional cherry and others with white chocolate or dark chocolate and some with both! Booyah! It feels like Christmas and I won’t be eating these cookies till April. Double win!
Make sure to head on over to Olives & Okra to see which cookie recipe of mine she made!
Italian Butter Cookies
- 1 cup unsalted butter, softened
- ⅔ cup sugar
- 1 large egg
- 1 tsp vanilla
- 2½ cups all-purpose flour
- ½ tsp baking powder
- dash of salt
- green and red cherries, cut into halves
- dark melting chocolate, for topping/ dipping
- white melting chocolate, for topping/ dipping
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl cream butter and sugar until fluffy. Add egg and vanilla and mix well.
- With the mixer on low speed, slowly add the flour, baking powder, and salt. Mix on low until ingredients are combined but DO NOT over mix!
- Fill a pastry bag fitted with a large star tip with dough. Pipe cookies onto lined baking sheet, spacing about 2 inches apart. Press a cherry half in the center of each cookie. Or shape cookies as desired or pipe into desired shapes.
- Bake until cookies are firm and edges are lightly brown, about 10-13 minutes. Remove cookies from baking sheet and cool on wire racks.
- If desired, dip cookies in melted chocolate or spread the chocolate on top and drizzle the contrasting color over it.