Montillio's Italian Butter Cookies

Supposedly the recipe from the AWESOME bakery Montillio's for Italian Butter Cookies. The kind you usually see in pink, green and yellow with the half cherry in the center or colored sprinkles on them. Also great with lemon, peppermint or almond flavoring.
Photo by Sue B.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound unsalted butter (if salted butter is used omit the pinch of salt)

  • 3/4

    c sugar

  • 1

    egg

  • 1

    tsp vanilla extract

  • 2 1/2

    c flour

  • 1/2

    tsp baking powder

  • pinch of salt

  • glace cherry halves

Directions

350' oven In an electric mixer cream the butter and sugar until really fluffy. Add eggs and vanilla. Mix well. (if you want colored cookies add apporx. 6 drops of food coloring now) With mixer on low speed add sifted flour, baking powder and salt (yup - you really HAVE to sift for this recipe or else you will get clumping!) STOP mixing once the ingredients are just blended. OVER MIXING will make the dough too stiff. Using a pastry bag with a large tip (or a cookie press)place cookies onto parchment paper lined cookie sheet 2 inches apart. If desired place a cherry half in the center of each cookie before baking. Bake 10-15 minutes or until edges begin to brown. Usign a spatula lift cookies onto cooling racks. Cool completely then store in air tight container. **also try using lemon, peppermint or almond instead of vanilla

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