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Bakery-Style Melt-In-Your-Mouth Italian Butter Cookies

A stack of golden italian butter cookies, piped into star shapes and dipped in dark chocolate, resting on a light plate.
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Make authentic Italian butter cookies at home that achieve that tender, melt-in-your-mouth texture found in the best Italian bakeries. This easy recipe yields buttery, delicate cookies perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • For decoration (optional): 4 ounces semi-sweet chocolate, melted, or raspberry jam

Instructions

  1. In a large bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy. This step is key for a tender cookie.
  2. Beat in the egg yolks, vanilla extract, and almond extract until fully combined. Scrape down the sides of the bowl as needed.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
  4. Transfer the dough to a large piping bag fitted with a large star tip (like a Wilton 1M).
  5. Pipe the dough onto baking sheets lined with parchment paper into desired shapes, such as swirls or rosettes.
  6. Chill the piped cookies on the baking sheets in the refrigerator for at least 30 minutes. This prevents spreading during baking.
  7. Preheat your oven to 350°F (175°C).
  8. Bake the chilled cookies for 10 to 12 minutes, or until the edges are set and very lightly golden. They should remain pale in the center for a soft texture.
  9. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  10. If decorating, dip half of each cooled cookie into melted chocolate or sandwich two cookies together with a small amount of raspberry jam. Allow chocolate to set before serving.

Notes

  • For the best melt-in-your-mouth texture, ensure your butter is properly softened but not melted.
  • If you do not have a piping bag, you can press the dough through a cookie press or chill the dough thoroughly and cut out shapes using cookie cutters.
  • For a bakery-style finish, you can add a few drops of food coloring to a portion of the dough for variety before piping.
  • These cookies freeze well before baking; place frozen cookies directly onto the baking sheet and add 2-3 minutes to the baking time.

Nutrition

Find it online: https://hearthbite.com/italian-butter-cookies-recipe-melt-in-mouth/