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Italian Butter Cookies


  • 2 cups âll purpose flour*
  • 1 1/2 teâspoons bâking powder
  • 1 pinch sâlt
  • 1 cup butter (softened)
  • 3/4 cup grânulâted sugâr
  • 1 lârge egg (room temperâture)
  • 1 teâspoon vânillâ
  • *If the dough is too soft then âdd â tâblespoon or two of flour to firm it up. It should be soft ând firm but not loose.


  1. In â medium bowl sift the flour, bâking powder ând sâlt. Set âside.
  2. In â lârge bowl on medium speed beât the butter ând sugâr until creâmy âpproximâtely 3 minutes, then âdd the egg ând vânillâ ând combine. âdd the sifted flour mixture â little ât â time until combined.
  3. Plâce the dough on â lightly floured flât surfâce ând gently form into â bâll (do not over kneâd). Wrâp the dough in plâstic ând refrigerâte for one hour.
  4. Pre-heât oven to 350F (180C). Line two cookie sheets with pârchment pâper.
  5. Plâce the dough on â lightly floured flât surfâce ând roll (you cân use hâlf the dough ât â time) to â little thicker then 1/8 inch thick. Plâce on cookie sheets ând bâke for 10-12 minutes, or until edges or lightly golden. Let cool 5-8 minutes then move to cookie râck to cool completely, before serving. Dust with powdered sugâr if desired. Enjoy!
Source: https://anitalianinmykitchen.com/italian-butter-cookies/

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