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Finger Sandwich Butter Cookies
SUBMITTED BY:
TJ
"Just like the bakery Italian Butter Cookies."
RECIPE RATING:
Read Reviews
(13)
Review/Rate This Recipe
Original recipe yield 4 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups butter
1 cup white sugar
1 1/2 eggs
2 1/2 teaspoons vanilla extract
30 drops red food coloring
3 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
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DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Cream together butter and sugar. Add eggs, vanilla and food coloring of your choice. Add dry ingredients and mix well.
Place dough in a pastry bag fitted with a number 4-S tip (the S means 'star'), and pipe out in 2 inch bars on greased baking pan. (Can also be piped into rosettes or other shapes)
Bake for about 5 to 7 minutes. Put baked cookies together with jam, frosting or melted chocolate.
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REVIEWS
Reviewed on Dec. 19, 2003 by BIG CHEESE
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BIG CHEESE
Dec. 19, 2003
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! Thanks!
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6 users found this review helpful
I made these last year for Christmas and will be making them again this year. They were...
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Reviewed on Jul. 10, 2006 by
CLANNE04
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CLANNE04
Jul. 10, 2006
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.
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4 users found this review helpful
Very good cookie - they have become a staple in my Christmas cookie collection. I do not add...
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Reviewed on Dec. 15, 2004 by
LINDA MCLEAN
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LINDA MCLEAN
Dec. 15, 2004
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!
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4 users found this review helpful
These cookies are outrageous TJ! I used a raspberry jam filling, dipped one side into melted...
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Reviewed on Dec. 19, 2003 by WMAURO
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WMAURO
Dec. 19, 2003
Very very very good! Makes a beautiful cookie using the star tip on your cookie press and snake down to desired length. I used the chocolate/hazelnut spread for a quick yummy filling. Thanks for the recipe TJ. You saved me a few trips to Brooklyn.
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4 users found this review helpful
Very very very good! Makes a beautiful cookie using the star tip on your cookie press and...
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Reviewed on Dec. 12, 2004 by TARA1972
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TARA1972
Dec. 12, 2004
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.
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3 users found this review helpful
Nowhere near the Italian cookies from Bensonherst, or any Italian bakery. Much too dense. ...
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Reviewed on Jul. 9, 2003 by ROZZI
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ROZZI
Jul. 9, 2003
THIS IS A VERY GOOD RECIPE.IT MAKES A GREAT SANDWICH COOKIE BY PUTTING LEMON+BUTTER ICING IN BETWEEN TWO COOKIES.MY HUSBAND LOVED THEM.THEY ARE VERY RICH.WELL WORTH THE SHORT AMOUNT OF TIME IT TAKES TO PREPARE THEM.
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2 users found this review helpful
THIS IS A VERY GOOD RECIPE.IT MAKES A GREAT SANDWICH COOKIE BY PUTTING LEMON+BUTTER ICING IN...
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Reviewed on Aug. 29, 2002 by AENONE
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AENONE
Aug. 29, 2002
these taste just like the italian bakery variety!!!! de-lish!!!!!
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2 users found this review helpful
these taste just like the italian bakery variety!!!! de-lish!!!!!
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Reviewed on Jul. 10, 2006 by
charles
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charles
Jul. 10, 2006
Thanks TJ! This recipe is extremely versatile and produces exquisitely light cookies. I used 1/2 soy/1/2 rice flour and egg replacer without the food coloring. I used the pastry bag with 1/2 the batter and the rest I rolled into a column, refrigerated, and sliced before cooking. The cookies remained light with a slight crisp after completely dipping 1/2 the batch in white chocolate and making maple creme sandwiches with the rest. This recipe is a keeper in any recipe box!
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1 user found this review helpful
Thanks TJ! This recipe is extremely versatile and produces exquisitely light cookies. I used...
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Reviewed on Jul. 5, 2005 by JLO1159
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JLO1159
Jul. 5, 2005
TJ, These are the BEST, thank you so much.
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1 user found this review helpful
TJ, These are the BEST, thank you so much.
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Reviewed on Aug. 29, 2002 by
KERRINOEL
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KERRINOEL
Aug. 29, 2002
A pain to make but tastes delicious, I used strawberry jam as a filling and chocolate frosting.
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1 user found this review helpful
A pain to make but tastes delicious, I used strawberry jam as a filling and chocolate frosting.
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