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Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
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Use a piping bag with a pastry tip and coupler to make the elegant shapes. The dough is sticky and needs to be piped to make their signature shapes. I linked the equipment I recommend in the recipe card at the end of this post. Ingredients You'll Need Cake flour - cake flour gives these cookies a delicate texture and uniform crumb.
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Heat the oven to 375°F. Line baking sheets with parchment paper or silicone liners. Mix the wet ingredients. Use a hand or stand mixer on medium speed to beat the butter and confectioners' sugar until light and fluffy. Mix in the egg and vanilla. Add the flour.
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If using a pastry bag, use a star tip to create the various shapes. For stars, a 1/2- to 5⁄8-inch tip works best, but for rosettes and S shapes, use a 3/8-inch tip (measure the diameter of the tip at the smallest point).
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1. Roll out your dough and cut out cookies directly on a sheet of parchment to fit your cookie sheet. Leave enough space between cut shapes for the cookies to spread a bit when baked. 2. Roll out your dough and cut out cookies directly on a sheet of parchment to fit your cookie sheet.
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To Pipe Cookies: Have ready a pastry bag fitted with a 1/2 inch diameter open star tip. Fill the pastry bag about half full, twist the end of the bag to close, and pipe 1 1/2 inch (3.5 cm) rosettes or stars by holding the pastry bag perpendicular to the ungreased baking sheet, with the tip almost touching the sheet.
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This Italian butter cookie recipe is for traditional Italian-American bakery-style butter cookies, just like the ones you can buy from your favorite local bakery in New York! Fill them with raspberry or apricot preserves, or chocolate, or dip one side in chocolate and cover with sprinkles — or do both!
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It's tradition! My complaint with Italian Butter Cookies Italian Butter Cookies are probably the most delicious of all the Italian cookies. But, that deliciousness really depends where you get them from. Grocery stores and Italian bakeries sell these cookies during the holiday season, but they are usually unpleasantly dry all the way through.
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Step 1: Tools and Ingredients Ingredients: 6 ounces All Purpose Flour (by weight) 2 ounces Granulated Sugar (by weight) 4 ounces Unsalted Butter-room temperature (by weight) 1/2 fluid ounce Almond Extract 1 Large Egg 5 Cups Powdered Sugar Tools: Mixer with paddle attachment Cookie Sheet Cooling Rack Rubber Spatula Pastry Bag Star Piping Tip
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Beat the butter and sugar: In a large bowl, beat the butter on medium speed for 3 minutes until light and creamy. Add sugar and beat for another 2 minutes. Add the egg and vanilla extract and beat for 1 minute to combine. Sift in the dry ingredients: Sift the flour, baking powder and salt (if using) into the mixture.
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Bake until very lightly browned on the edges, 7-9 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate. Cookies stay fresh in an airtight container at room temperature for up to 1 week.
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Ingredients & Substitutions Butter: Since these are butter cookies, you will need butter, of course! In fact, you will need 2 sticks of unsalted butter. The ratio of butter and all-purpose flour is the perfect combination for a solid cookie recipe. Sugar: Granulated sugar is creamed with butter until light and fluffy.
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Add dry ingredients and mix on low speed until just combined and no white streaks of flour remain. (beat too long and you'll have tough cookies) You have three options for baking: Either fill a pastry bag fitted with a 1M tip and pipe into rosette on ungreased cookie sheet.
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Fill a pastry bag that is fitted with a large star tip halfway full with the cookie batter. Pipe 2-3-inch long strips of batter or rosettes onto the baking trays. Leave about an inch or two in between each cookie. Bake for 10-15 minutes or until the cookies are golden around the edges. Cool completely. Fill the cookies with jam or melted chocolate.
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To press star cookies, with the pastry bag held vertically, hold the tip about ½" above the baking pan and squeeze evenly until the cookie is about 1 ½" in diameter. Continue pressing cookies to fill the cookie sheet leaving 1"- 2" between cookies. Remove the clips from the baking sheet.
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Pastry bag, cookie press, or Ziploc bag How To Make Spritzgebäck (German Spritz Cookies) Making these traditional German cookies is so simple — and they taste better than anything you could find in a tin at the store! Here is how you make them (and don't forget to get the full recipe with measurements, on the page down below ):