Finger Sandwich Butter Cookies Recipe -
Finger Sandwich Butter Cookies Recipe

Finger Sandwich Butter Cookies

Recipe by  

"Just like the bakery Italian Butter Cookies."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream together butter and sugar. Add eggs, vanilla and food coloring of your choice. Add dry ingredients and mix well.
  3. 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)
  4. Bake for about 5 to 7 minutes. Put baked cookies together with jam, frosting or melted chocolate.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
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.

Aug 22, 2008

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!

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!

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!

Jan 04, 2010

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!

Sep 23, 2009

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!

Dec 23, 2009

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!


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  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 112 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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