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Italian Butter Cookies

Crisp buttery cookies layered with raspberry jam and dipped in chocolate. This is an impressive Christmas cookie that will be everyone's favorite on the tray.
Prep Time30 mins
Cook Time15 mins
Chilling1 hr
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American, Southern
Keyword: cherry christmas cookies, maraschino cherry cookies
Servings: 16 sandwich cookiess
Author: Katie Shaw

Equipment

  • Baking Sheet
  • Hand mixer or stand mixer
  • Piping bag
  • Open star tip such as Ateco 869

Ingredients

Cookie Dough

  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 egg yolks
  • cups all-purpose flour
  • ½ teaspoon salt

Decorating

  • cup raspberry jam
  • ½ cup chocolate chips
  • 1 teaspoon shortening
  • sprinkles of your choice

Instructions

  • Prep. Prepare 2 baking sheets. You do not need parchment or to grease the baking sheets, but parchment makes clean-up easier.
  • Beat wet ingredients and sugar. Cream the butter and sugar until light and fluffy. This will take at least 3 minutes using a mixer on medium speed. Add the egg yolk and vanilla. Beat 1 minute more.
  • Add dry ingredients. Combine the salt and flour in a separate mixing bowl. Add to the butter mixture 1 cup at a time, mixing on low until just combined. The dough should be soft and smooth.
  • Add milk. Add 1 tablespoon of milk and mix on low. The dough should be very soft and pipeable. If it still seems stiff, add another teaspoon of milk. Keep adding, up to an additional tablespoon if necessary.
  • Pipe and chill. Place the cookie dough into a piping bag fitted with the star tip. Pipe 2-inch strips on the baking sheet. You should be able to fit 12-15 cookies per baking sheet. Cover and chill for 1 hour. Towards the end of the chilling time, preheat the oven to 350.
  • Bake and cool. Bake the cookies for 15-18 minutes, until the bottoms and edges and golden brown. Let them cool completely on a wire rack before filling and decorating.
  • Fill and dip. Spread half of the cookies with a thin layer of raspberry jam and place a cook on top to form a sandwich. Melt the chocolate chips in the microwave with the shortening and stir until smooth. Dip the cookies into the chocolate and add sprinkles while the chocolate is still wet. Let them cool until the chocolate hardens.

Notes

Use less jam than you think you need!
Make sure to let the cookies bake until the bottoms are golden brown.