Italian Butter Cookies 1952
Step back in time with these elegant Italian Butter Cookies 1952, a classic recipe that captures the buttery richness and delicate crumb of old-world baking. With just a handful of simple ingredients—unsalted butter, sugar, egg yolks, and vanilla—these cookies deliver melt-in-your-mouth perfection. Piped into beautiful swirls or rosettes and optionally adorned with a drizzle of chocolate or festive sprinkles, they are as visually stunning as they are delicious. Ready in under 35 minutes, these cookies are perfect for holiday gatherings, tea parties, or as an everyday indulgence. Ideal for cookie lovers and fans of vintage recipes, this timeless treat is sure to impress with its nostalgic charm and luxurious flavor.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 100 grams granulated sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 280 grams all-purpose flour
- 1 pinch fine salt
- 100 grams chocolate (optional, for dipping or drizzling)
- 25 grams sprinkles (optional, for decoration)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter and sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the egg yolks one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
Sift the all-purpose flour and fine salt into the wet mixture in two parts, mixing on low speed until just combined. Avoid overmixing the dough; it should be soft but not sticky.
Transfer the dough to a piping bag fitted with a large star tip. If the dough feels too stiff to pipe, allow it to sit at room temperature for 5-10 minutes to soften slightly.
Pipe the dough onto the prepared baking sheets in your desired shapes, such as rosettes, swirls, or straight lines, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Avoid overbaking to keep the cookies tender.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, melt the chocolate in a double boiler or microwave in short intervals, stirring frequently. Dip the cooled cookies partially into the chocolate or drizzle it over the top. Add sprinkles for decoration while the chocolate is still wet.
Let the chocolate set completely before serving or storing. Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 7.1 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 32 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
