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Italian Butter Cookies
Buttery, sweet, and deliciously delicate, these versatile cookies can form the base of a varied cookie tray. I found that it worked best to fill the pastry bag no more than half full when piping, and the Ateco French star tip (#869) created distinct ridges on the cookies that didn't melt away during baking.
Ingredients
  • 2 ¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ¾ cup confectioners' sugar
  • ¼ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 2 large egg yolks
  • Jam, ganache , or Nutella for cookie sandwiches, optional
  • 6 ounces dark or semi-sweet chocolate, chopped
  • Nonpareil sprinkles, optional
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