Italian Butter Cookies

epicurious.com

Arlene

2 cups (250 g) all-purpose flour

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt

¾ tsp. baking powder

1 large egg

1 large egg yolk

2½ tsp. vanilla extract

¼ tsp. almond extract

¾ cup (1½ sticks) unsalted butter, room temperature

1 cup (110 g) powdered sugar; plus more for dusting (optional)

¼ cup (50 g) granulated sugar

1 large egg white (optional)

Rainbow sprinkles (optional)

1 (12-oz.) jar maraschino cherries (optional)

1 tsp. apricot preserves (optional)

12 oz. semisweet or bittersweet chocolate, coarsely chopped (optional)

1 Tbsp. refined coconut oil (optional)

subheading: Special Equipment:

A pastry bag and open star tip (such as Ateco #827)

Directions at epicurious.com

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