Gina's Italian Butter Cookies

Name: Gina's Italian Butter Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2.25 cups cake flour; 1.5 cups all-purpose flour; 1.25 teaspoons baking powder; 1 teaspoon salt; 1 cup unsalted butter, softened; 1 cup white sugar; 0.5 cup vegetable shortening; 4 ounces almond paste; 2 large eggs; 2 teaspoons vanilla extract; 1 teaspoon lemon juice; 0.25 teaspoon almond extract

4.9

(9)

7 Reviews

3 Photos

This Italian butter cookie recipe is for traditional Italian-American bakery-style butter cookies, just like the ones you can buy from your favorite local bakery in New York! Fill them with raspberry or apricot preserves, or chocolate, or dip one side in chocolate and cover with sprinkles — or do both! Whatever you choose, these are sure to be your new favorite recipe for every holiday and celebration to come!

Recipe by NIGGI823

Updated on January 9, 2023

close up view of Italian Butter Cookies garnished with chocolate and sprinkles on a plate

3

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

45 mins

Servings:

48

Yield:

4 dozen cookies

Jump to Nutrition Facts

Ingredients

2 ¼ cups cake flour
1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
½ cup vegetable shortening
4 ounces almond paste
2 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon juice
¼ teaspoon almond extract

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl.
Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add flour mixture. Scrape down the bowl, then mix on medium speed until evenly combined, about 30 seconds.
Fit a large pastry bag with a French star tip (#864) or an open star tip (4S); fill the pastry bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking.
Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Cook's Note:

You can use almond baker's emulsion for almond extract, if desired.

Nutrition Facts (per serving)

122	Calories
7g	Fat
14g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 48
Calories 122
% Daily Value *
Total Fat 7g	9%
Saturated Fat 3g	16%
Cholesterol 18mg	6%
Sodium 65mg	3%
Total Carbohydrate 14g	5%
Dietary Fiber 0g	1%
Total Sugars 4g
Protein 2g
Vitamin C 0mg	1%
Calcium 15mg	1%
Iron 1mg	4%
Potassium 23mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.