Italian Butter Cookies

By ctozzi

This is my favorite recipe because it can be piped out or forced through a cookie press or, if refrigerated for a few hours, rolled into balls and turned into thumbprint cookies filled with jam.

Ingredients

• 8 ounces softened butter, 2 sticks
• 1/2 cup sugar
• 2 large egg yolks (leftover egg white recipes)
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Candied cherries, toasted nuts, sprinkles, optional
• Jam or fruit filling, optional

Preparation

Step 1

Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla until well mixed. Add flour and salt and beat at low speed until thoroughly mixed.


If using a pastry bag or cookie press, use the dough immediately, piping or pressing out onto a parchment-lined sheet pan. Decorate with candied fruit, nuts or sprinkles, if desired. Bake 8-10 minutes or until lightly browned around the edges. Remove to a wire rack to cool completely. Store in an airtight container.


If making jam-filled thumbprint cookies, cover dough in plastic wrap and refrigerate 2 hours. Scoop portions of dough onto a parchment-lined sheet pan and using a wooden dowel or spoon handle dusted with flour, make an indentation in the center of each cookie. Bake 10-15 minutes or until lightly browned around the edges. Cool completely on a wire rack. Fill centers with jam or fruit filling of choice. Store in a single layer in an airtight container.