I have made this recipe several times, in my search to reproduce the Italian Butter Cookies available in bulk at bakeries around Chicago. This comes very very close to it. This is a very simple recipe, quality ingredients give a quality result. Adjust your salt down if you use salted butter. I also skip the almond extract, just a taste preference. But I use a very good quality organic pure vanilla extract, cheap imitation vanilla would be telling and probably accounts for the aftertaste some reviewers experienced. The texture is usually perfect for my cheap Wilton cookie press, but one time I had to put it back in the mixer and add some liquid, it was too crumbly. The weather had been particularly dry, and I think that affected it a bit. You have to use plain aluminum cookie sheets, and no parchment paper, unless you want a fight to get them to press out effeciently. They are wonderful dipped in dipped partially in the "Make Your Own Almond Bark" chocolate candy coating and toss on a few seasonally appropriate sprinkles. They come very close to the Italian cookies from home.
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I have made this recipe several times, in my search to reproduce the Italian Butter Cookies...