MONTILLIO'S ITALIAN BUTTER COOKIES RECIPE - (4.3/5)

Montillio's Italian Butter Cookies Recipe - (4.3/5) image

Provided by mrsbagge

Number Of Ingredients 8

1/2 pound unsalted butter (if salted butter is used omit the pinch of salt)
3/4 c sugar
1 egg
1 tsp vanilla extract
2 1/2 c flour
1/2 tsp baking powder
pinch of salt
glace cherry halves

Steps:

350' oven In an electric mixer cream the butter and sugar until really fluffy. Add eggs and vanilla. Mix well. (if you want colored cookies add apporx. 6 drops of food coloring now) With mixer on low speed add sifted flour, baking powder and salt (yup - you really HAVE to sift for this recipe or else you will get clumping!) STOP mixing once the ingredients are just blended. OVER MIXING will make the dough too stiff. Using a pastry bag with a large tip (or a cookie press)place cookies onto parchment paper lined cookie sheet 2 inches apart. If desired place a cherry half in the center of each cookie before baking. Bake 10-15 minutes or until edges begin to brown. Usign a spatula lift cookies onto cooling racks. Cool completely then store in air tight container. **also try using lemon, peppermint or almond instead of vanilla