The DU Lounge

Italian Butter Cookies

Buttery and creamy, with hints of vanilla and almond,
these melt in your mouth morsels are indisputably delicious!

PREP: 20 Minutes
BAKE: 8 Minutes
YIELD: Depends on the cookie press disc used

INGREDIENTS

1 cup unsalted butter
3/4 cup granulated sugar
1 extra large egg
*1 teaspoon almond extract
*1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
Chocolate chips
Sprinkling sugars
Food colors, for tinting, if desired

*Ed. These are large huge quantities!

In the bowl of an electric mixer fitted with a paddle
attachment, cream the butter and sugar on medium for five
minutes, until light and fluffy. Scrape down the sides of the
bowl, and with the mixer on low, add the egg, and then the
two extracts.

Sift the flour and the salt together. With the mixer on
low, add the flour mixture to the butter mixture slowly,
scraping down the sides of the bowl several times, until a
soft dough forms.

If you wish to divide the dough and use tints, you may do
so at this point. Fit a cookie press with your desired tip, and
with one chocolate chip pressed into the center. The dough
press is best when slightly chilled but not hard. If using
sprinkling sugars, decorate at will. Press the cookies about
two inches apart onto the parchment lined sheets and chill
the cookies for fifteen minutes.

Preheat the oven to 375° F. Place one oven rack in the center
of the oven. Bake the cookies one tray at a time in the center
of the oven for eight minutes, rotating the baking sheet
halfway through. Watch the cookies closely; they should
not brown but remain pale and soft.

Remove the baking sheets to wire cooling racks and cool
for ten minutes; remove the cookies to cooling racks to cool
completely. Store the cookies in the refrigerator in a very
airtight container between layers of waxed paper. Allow the
cookies to come to room temperature before serving

NOTES:

Butter cookies are very delicate; they absorb strong aromas.
When baking, I make sure the ovenis very clean. When
cooling the cookies, I make sure there is nothing else out in the
kitchen. I only store in very clean plastic containers, or fresh
new resealable bags. I don’t usually tint my cookies; I leave
them plain. When using a cookie press with a tip, I prefer to
use the floret or the daisy for a classic look.

From "The Cookie King"
https://www.goodreads.com/book/show/29996003-the-cookie-king