Traditional Italian-American bakery-style butter cookies that will make you feel like you bought them 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 Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
48
Yield:
48 cookies
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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 dry ingredients. Scrape down the bowl once all dry ingredients are added, then mix on medium speed until evenly combined, about 30 seconds.

  • Fit a large pastry bag with an 864 or 4S tip and fill 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

122 calories; protein 1.5g; carbohydrates 13.6g; fat 6.9g; cholesterol 17.9mg; sodium 65mg. Full Nutrition
Advertisement

Reviews (2)

Most helpful positive review

Rating: 5 stars
04/14/2020
Omg. These were easy to make. And so yummy too. I always make them Read More
(1)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2020
Omg. These were easy to make. And so yummy too. I always make them Read More
(1)
Rating: 5 stars
12/13/2020
I made my own almond paste because I was unable to find any in-stock locally. I would recommend using a larger pastry bag to reduce number of refills at least a 12 in. I also used parchment paper to be able to transfer from pan easier Read More
Rating: 5 stars
08/05/2020
It was good but I wasn't able to pipe it out through a pastry bag though. But it tasted like heaven. Read More
Advertisement
Rating: 4 stars
12/26/2020
Good but not as much almond flavor as I would like. Also VERY difficult to pipe via pastry bag if you are not a lumberjack! I managed to finish but my wrists/hands almost gave up! Read More