Butter Cookies dipped in Chocolate
Italian butter cookies dipped in chocolate have always been a staple in my family especially around the holidays. This is a traditional Italian Butter Cookie recipe. These Italian Butter Cookies dipped in Chocolate are not just a treat for the taste buds; they are an exquisite celebration of textures and flavors that turn a regular shortbread cookie into something extraordinary.
Servings: 72
Calories: 61kcal
Ingredients
- 1 cups butter salted or unsalted
- ½ cups sugar
- ⅓ cups icing sugar
- 2 eggs
- 1 egg yolk
- 2 ½ cups all purpose flour
- 1 ½ tsp vanilla extract
- ¼ tbsp salt
- ½ tbsp baking powder
- ½ cups milk chocolate wafers melted, for dipping
- ½ cups sprinkles for topping
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper, set aside.
- Add butter and sugars to the bowl of a stand mixer fitted with a paddle attachment and beat ingredients until smooth. About 3 minutes.
- In another mixing bowl combine flour, salt, and baking powder together. Combine well using a whisk. Add dry ingredients to the butter mixture a little at a time alternating with the eggs. Continue to alternate between the flour mixture and eggs . Finish mixing until the mixture resembles a dough. If needed you can remove from stand mixer and finish combining ingredients manually on the counter.
- Roll out the dough to about ¼ of an inch and using a cookie cutter cut out your cookies and place them carefully on a baking sheet lined with parchment paper.
- Bake cookies for 10-12 minutes or until edges are golden but not brown. Cool completely. Once cooled dip in chocolate and chopped nuts (if you like) and let set for another hour. Place in an airtight container. I don’t recommend freezing these cookies because thawing them out will be to unpredictable if they are chocolate dipped.
- Once cooled dip in chocolate and chopped nuts or various sprinkles. Let set for an hour or until the chocolate firms up. Place in an airtight container.
Notes
Storage Instructions
You can store these cookies in an airtight container for at least a month. To freeze them place them gently in a Ziploc bag. Freeze them ensuring that they are not in contact with other items in your freezer. This will avoid them being crushed during the storing process. When it's time to thaw them out, take them from freezer to fridge. And Once completely thawed out to room temperature in an airtight container.Nutrition
Serving: 1 | Calories: 61kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 65mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 89IU | Calcium: 8mg | Iron: 0.3mg