Recipe by TJ
"Just like the bakery Italian Butter Cookies."
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1 1/2 cups
2 1/2 teaspoons
red food coloring
3 3/4 cups
1 1/4 teaspoons
Very good cookie - they have become a staple in my Christmas cookie collection. I do not add the red food coloring. I use a pastry bag with extra large star tip to pipe them and then put rasberry perserves in between two, dip one end of the sandwich in chocolate and colored sprinkles.
Nowhere near the Italian cookies from Bensonherst, or any Italian bakery. Much too dense. Don't make these if you're looking for the little leaf shaped or ladyfinger shaped cookies that are filled with jam and dipped in chocolate...these are not it.
These were better than the bakery cookies... I made them with 1 and 1/4 cups of whole wheat flour and 2 and 1/2 cups white flour and left out the food coloring... I couldn't get them to work well with the cookie press (may have been the warm day) but I rolled them into finger shapes and popped them in the fridge so they were cool before baking... spread raspberry jam in between two and dipped them in melted chocolate and sprinkles: SO GOOD!
These cookies are outrageous TJ! I used a raspberry jam filling, dipped one side into melted chocolate and then into red and green sprinkles. Delicious and very pretty to boot! Thanks so much!
I made these last year for Christmas and will be making them again this year. They were perfect!
I put raspberry jam in between 2 cookies then dipped one end in melted chocolate then colored sprinkles. Just like a NY bakery cookie!
This is the closest I've ever gotten to the cookies I got in the bakery when I was a kid! I also skip the food coloring. The other change I made was to use only 1 1/2 teaspoons of vanilla and added 1 teaspoon of almond extract. I also use raspberry or apricot all fruit to sandwich them and dip the ends in really good dark chocolate! That made them taste more like the cookies I remember. Thanks!
MMMmmMMM, tastes sooo good...reminds me a of the gingerbread shaped, chocolate filled butter cookies from the bakery. *Just a quick tip: if you want the texture of the Italian butter cookies from the bakery that are chocolate dipped with sprinkles on one side, substitute half the all-purpose flour, with cake flour, and bake 2-3 minutes longer. It adds that iconic crumbly texture, and is absolutely to-die-for- when you sandwich with your favorite jelly/preserves in between. My Favorite!
If I could give it more stars, I would! These cookies are absolutely delicious. Not super sweet. I didn't sandwich them. I made some with raspberry jelly in the center, others dipped in chocolate and some with only sprinkles! You have got to try this!
* Percent Daily Values are based on a 2,000 calorie diet.
Finger Sandwich Butter Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 108
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