Montillios Italian Butter Cookies Recipe 435

Steps:

• 350' oven In an electric mixer cream the butter and sugar until really fluffy. Add eggs and vanilla. Mix well. (if you want colored cookies add apporx. 6 drops of food coloring now) With mixer on low speed add sifted flour, baking powder and salt (yup - you really HAVE to sift for this recipe or else you will get clumping!) STOP mixing once the ingredients are just blended. OVER MIXING will make the dough too stiff. Using a pastry bag with a large tip (or a cookie press)place cookies onto parchment paper lined cookie sheet 2 inches apart. If desired place a cherry half in the center of each cookie before baking. Bake 10-15 minutes or until edges begin to brown. Usign a spatula lift cookies onto cooling racks. Cool completely then store in air tight container. **also try using lemon, peppermint or almond instead of vanilla

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl.
• Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add dry ingredients. Scrape down the bowl once all dry ingredients are added, then mix on medium speed until evenly combined, about 30 seconds.
• Fit a large pastry bag with an 864 or 4S tip and fill bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking.
• Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• 1. 1. Preheat oven to 350 degrees F (180 degrees C). 2. Cream together butter and sugar. Add eggs, vanilla .
• 2. 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)
• 3. Bake for about 5 to 7 minutes, until very lightly browned on bottom! Put baked cookies together with jam, frosting or dip half cookie in melted chocolate and dip in sprinkles.