Classic Italian Butter Cookies
Classic Italian Butter Cookies, or 'Biscotti di Burro', are tender, buttery treats that melt in your mouth, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Whisk
Ingredients
Ingredients
- 2 cups All-purpose flour Use high-quality flour for best results.
- 1 cup Unsalted butter, softened This gives the cookies their rich flavor.
- 3/4 cup Granulated sugar Adjust according to taste preference.
- 1/4 cup Powdered sugar Adds a light, airy texture.
- 1 large Egg Binds the ingredients together.
- 1 teaspoon Baking powder Helps the cookies rise slightly.
- 1 teaspoon Vanilla extract Use pure for best flavor.
- 1/4 teaspoon Salt Balances sweetness.
- Optional toppings Consider colored sugar, chopped nuts, or chocolate chips.
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie.
- Decorate with toppings if desired.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies can be frozen for up to three months. Store in an airtight container at room temperature for up to one week.