Saturday, July 20 2024

From the initial beat of butter and sugar to the final dip in luxurious melted chocolate, my Italian Bakery-Style butter and chocolate cookies promise an unparalleled taste experience.

Served at festive gatherings, shared with loved ones or savored in moments of personal indulgence, these cookies are more than a treat-they are a link to the timeless charm of Italian pastry.


 

 

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Makes about 30 cookies:

INGREDIENTS:

  • 1 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large egg yolks, at room temperature
  • 2 tsp pure vanilla extract
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 1-3 tbsp milk
  • Chocolate (optional)
  • 4 oz semi-sweet chocolate
  • 1 tbsp coconut oil (optional)
  • colored sprinkles to taste

 

METHOD:

Prepare the dough:

In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes.
Incorporate the wet ingredients:

Turn the mixer to medium speed and add the egg yolks one at a time, making sure they are well incorporated.
Add the vanilla extract.
If necessary, scrape down the sides of the bowl to ensure even mixing.
Add the dry ingredients:

Add the salt and flour to the mixture, beating on medium speed until a consistent dough forms.
Adjust consistency:

Gradually add milk, 1 tablespoon at a time, until the mixture reaches the consistency of a tube. Keep in mind that the more milk you add, the more the cookies will expand.
Spread the swirls on the baking sheet:

Transfer about one-third of the dough to a pastry bag fitted with a large tip, such as the Wilton 8B.
Spread the swirls on a baking sheet lined with baking paper or a silpat mat for easy cleanup. Alternatively, use an ungreased, unlined baking sheet.
Cool the piped cookies:

Place the piping cookies in the refrigerator for 20 to 30 minutes to firm up. Meanwhile, preheat the oven to 350°F.
Bake:

Bake the cooled cookies in batches for about 13-15 minutes, or until they reach a golden hue.
Cooling process:

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional chocolate coating:

Melt chopped chocolate and coconut oil in a saucepan over low heat or in the microwave in 20-second intervals, stirring in between.
Dipping in chocolate (optional):

Dip cooled cookies into melted chocolate mixture for optional chocolate coating.

Sprinkle with colored sprinkles.
Taste:

Let the chocolate set and enjoy these festive spiral butter Christmas cookies!

 

 

 

 

 

Ingredients:

  • Unsalted butter – Ensure it’s at room temperature, allowing for easy indentation with a bit of pressure.
  • Granulated sugar
  • Large egg yolks – Make sure they’re at room temperature for optimal results.
  • Pure vanilla extract – Opt for high-quality vanilla for a central flavor in this recipe. Consider adding a touch of almond extract for an extra layer of taste.
  • Salt
  • All-purpose flour – Measure accurately by spooning it into your measuring cups and leveling off. Precision here is crucial to avoid a dough that’s hard to pipe.
  • Milk – Adjust the quantity based on your dough’s consistency. Add milk one tablespoon at a time until you achieve a pipeable texture. Keep in mind that more milk results in cookies spreading more during baking.

Instructions:

  1. Make the Dough:
    • Combine unsalted butter, granulated sugar, egg yolks, vanilla extract, and a pinch of salt in a mixing bowl. Mix until well incorporated.
    • Gradually add all-purpose flour, ensuring precise measurement to maintain the right dough consistency.
  2. Pipe the Dough:
    • Transfer the dough into a pastry bag fitted with a large open star tip.
    • Pipe the dough onto a cookie sheet, creating the iconic shape. The dough should be chilled before piping to ensure optimal results.
  3. Chill the Cookies:
    • Allow the piped cookies to chill on the cookie sheet. This step is crucial for maintaining the desired shape during baking.
  4. Bake:
    • Preheat your oven and bake the chilled cookies until they achieve a golden-brown hue.
  5. Optional: Dip in Chocolate:
    • For an extra touch, dip the cooled cookies in chocolate. This step adds a delightful layer of sweetness.
  6. Toppings:
    • Consider enhancing your cookies with coarse sugar, chocolate drizzle, or maraschino cherries for a festive touch. Alternatively, leave them plain for a classic treat.

 

TIPS:

  1. Precision in Flour Measurement:

    • To avoid an overly thick dough, measure your flour accurately. Spoon it into your measuring cups and level it off to achieve the perfect balance.
  2. Room Temperature Ingredients:

    • Ensure all ingredients, especially butter and egg yolks, are at room temperature. This promotes thorough incorporation into the dough, resulting in a smoother texture.
  3. Caution with Milk Addition:

    • Exercise care when adding milk to the dough. The quantity significantly impacts the cookie spread during baking. Gradually add milk, one tablespoon at a time, and monitor the consistency closely.
  4. Gradual Dough Addition to Piping Bag:

    • Add the dough to your piping bag in small increments. This allows for easy adjustments to the consistency if needed. It’s a practical way to maintain control over the piping process.
  5. Chill Piped Cookies:

    • Although chilling dough may seem tedious, it’s a crucial step. The longer you chill the piped cookies, the less likely they are to spread excessively during baking. Patience in this step contributes to the perfect shape.
  6. Optimal Piping Tip:

    • Utilize a Wilton 8B or another large, open star tip for piping. This choice ensures the iconic shape of the cookies and facilitates an efficient and aesthetically pleasing piping process.

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