Italian butter cookies with spring sprinkles

You can find these Italian butter cookies by stepping into an Italian-American bakery. It is also known as a sprinkle cookie. They are buttery, textured shortbreads not too sweet, very classic and traditional.

It’s surprisingly easy to make and with just a few ingredients you can quickly spice up these. The most challenging thing is piping cookies. It takes a little practice, but once you get it, you get faster.

I ordered both the piping bag and the tips from Amazon. I use a large 16 inch disposable bag. They come in quite a few very reasonably priced packs. For the piping tip, I used the Ateco 869 big star chip, which is very reasonably priced.

When it comes to the shape of these butter cookies, the sky is at its limit. You can do singles, circles, thumbprints, eight 8 or arches like I did, or sandwich two together using jelly or chocolate for “glue”. Either way, you can’t go wrong.

Tips can be soaked in melted chocolate and used dark, white, milk. This will paste the sprinkles on and give its distinctive Italian butter cookie look.

I chose the good quality white chocolate for these. There are sprinkles for a resilient Easter look for a pastel coloured sprinkle, but trust me if you want to soak it in dark chocolate. I made a large batch of dark chocolate soaked in dark chocolate last Christmas.

They look pretty and festive on any occasion, and they look pretty and festive on any occasion, as it is essential that they do not underestimate the quality of the butter, chocolate, eggs and vanilla you use, and it is essential that it really creates a world of difference, so they look pretty and festive on any occasion.

I like these homemade things better than the ones I bought in the store.

White chocolate with pastel screams brings spring to life, right?

Here is a photo of the dark chocolate soaked I made last Christmas. I think my plumbing skills have improved a little since then!

Italian butter sprinkles cookies in spring

Rich, buttery Italian butter cookies, sprinkle with cookies after spring!

material

Try 1 cup of very good quality salt-free butter, room temperature, European stuff. Try the European one. 1 egg and 1 egg yolk, not one teaspoon of a large cup of pure vanilla, but 1 to 2 cups of cream salt flour, if you need to pipe 1 to 2 cups of salt. High quality white, dark or milk chocolate, not your favorite candy melt

Instructions

The butter and eggs should be at room temperature. Arrange the baking sheets with parchment paper. In a mixing bowl together the butter and sugar using a stand mixer or hand blender cream, add the eggs and vanilla until the eggs and vanilla are mixed together. Piping bags (post sauce) also use tall glasses to hold the bag while holding the bag while using tall glasses to ensure that the dough does not crush. Start piping the parchment. 15-18 minutes with a nice golden color at the bottom. Completely cool on the rack before soaking in chocolate. I put the microwave chocolate in a small bowl and added 1/4 teaspoon of chocolate in 30 seconds of chopping to give it a smooth, shiny texture. The fridge has great chocolate, hardened and sets well. They are well lined up on the counter, in a container with wax paper, and freeze well for a month.

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