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Authentic Italian Butter Cookies

Four Italian butter cookies with a crumbly texture, topped with jam, and dipped in dark chocolate.
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A recipe for rich, tender Italian butter cookies that melt in your mouth, with options for jam filling and chocolate dipping.

Ingredients

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  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup apricot or raspberry jam (for filling)
  • 4 ounces semi-sweet chocolate, melted (for dipping)
  • 1/4 cup chopped nuts or sprinkles (optional, for decoration)

Instructions

  1. Beat the softened butter and sugar together in a large bowl until light and fluffy.
  2. Add the eggs, vanilla extract, and almond extract. Mix until just combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Chill the dough for at least 30 minutes.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Shape the dough using a cookie press fitted with a desired shape disc, or roll small portions of dough and shape them into logs or simple rounds.
  8. Place cookies on the prepared sheets, leaving about 1 inch between them.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden.
  10. Cool cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. To fill: Sandwich two cooled cookies together with jam.
  12. To dip: Dip one end of a cooled cookie into melted chocolate. Immediately sprinkle with chopped nuts or sprinkles, if using. Let the chocolate set on a wire rack.

Notes

  • Use room temperature butter for the creaming step to achieve the best texture.
  • If you do not have a cookie press, you can roll the dough and use a small cookie cutter or shape by hand.
  • For a richer flavor, substitute 1/4 teaspoon of the vanilla extract with lemon zest.

Nutrition

Find it online: https://spoonfulsnap.com/italian-butter-cookies-recipe/