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When cold, bitter, snowy nights show up in Rochester, it brings an animal out in me. The baking animal!!!! The need to pack on the pounds to stay warm and sleep through the rest of the winter. OK maybe that isn't really true, but wanting to hibernate is. I love to make Italian Butter cookies. The ones with sprinkles, maraschino cherries, chocolate chips, and chocolate dipped ones as well. Hey whoever said you can't work them off once the thaw comes right? At least they taste great!!!! I have used many different recipes, but now have kind of come up with my own version.
Italian Butter Cookies
1 stick of softened butter/margarine
1/4 white sugar
3/4 powdered sugar
1/2 cup crisco
4 egg whites
3 cups of flour
2 tblsp of baking powder
a pinch of salt
2 tblsp of vanilla
Piping bags w tips
Toppings (Sprinkles, Maraschino cherries, chocolate chips, almond slices, chocolate dipping)
Start by combining all the dry ingredients and then incorporate the crisco, vanilla and beat on low. Add in the eggs and butter and stir till you get the consistency correct. Add into a pastry bag and pipe onto a greased pan. You can go around in a circular form, or you can go back and forth in an up and down motion, or create the "S" shape. Cut the maraschino cherries in half and gently press in the center, or add sprinkles or whatever other toppings you want to use. Bake on 350 for 20 min or until the bottoms have a nice golden color. Remove and let them cool. You can then either enjoy and have a great night or put them in a freezer bag and freeze for another time.
Italian Butter Cookies
1 stick of softened butter/margarine
1/4 white sugar
3/4 powdered sugar
1/2 cup crisco
4 egg whites
3 cups of flour
2 tblsp of baking powder
a pinch of salt
2 tblsp of vanilla
Piping bags w tips
Toppings (Sprinkles, Maraschino cherries, chocolate chips, almond slices, chocolate dipping)
Start by combining all the dry ingredients and then incorporate the crisco, vanilla and beat on low. Add in the eggs and butter and stir till you get the consistency correct. Add into a pastry bag and pipe onto a greased pan. You can go around in a circular form, or you can go back and forth in an up and down motion, or create the "S" shape. Cut the maraschino cherries in half and gently press in the center, or add sprinkles or whatever other toppings you want to use. Bake on 350 for 20 min or until the bottoms have a nice golden color. Remove and let them cool. You can then either enjoy and have a great night or put them in a freezer bag and freeze for another time.