Italian Butter Cookies

I’m use to baking during the holidays! But, instead of my usual pumpkin, sweet potato, or tart pies. I decided to go with some cookies. Plus, I felt like giving something personal as gifts this year to family, friends, and neighbors, shows love. God knows this world needs a lot of love right now, more than ever. The pandemic really changed this world in a negative way. So much sadness, death, the world is a much different place, than we knew before.

Ok! I’m gonna admit that this is my first time making butter cookies. However, the recipe that follows was tweeked a couple times, and will make a delicious cookie.

Ingredients

3 sticks of butter

3 to 3 1/2 cups of AP flour and some for kneading

1 3/4 cup powdered sugar

4 egg yolks

2 tablespoon vanilla extract

Toppings

Pistachio cream*

Pistachio nuts*

Nutella

Pecans

Semi sweet chocolate chips

Strawberry preserves (jelly)

How to make the dough

I like to use my kitchen aid with the flat paddle. However, you can use a hand mixer. The butter should be a room temperature. mix butter and powdered sugar, then the flour (add a cup at a time). Then go ahead and add your vanilla and the egg yolks.

Refrigerate 2 hours or overnight is best.

If the dough is too creamy, add a little bit more flour, because the consistency of the dough should be able to form a ball.

After cutting out the dough, place on a baking sheet with parchment paper.

Bake at 325 degrees for a total of 22 minutes, turning them over midway during baking.

*Let cool, and get your creative juices flowing. Some of my cookie toppings I got from Amazon, especially the gourmet pistachio cream and pistachios already out the shell. And of course your local supermarket.