• Panhandle Milling

Italian Bakery Butter Tea Cookies


Butter Tea Cookies are one of the most iconic cookies ever made. They are a staple at tea parties, weddings and family gatherings of all kinds!The Italian Bakery Butter Tea Cookie is a melt-in-your-mouth texture that is very crisp and buttery. They are incredibly delicate and prone to crumble easily. The cookie itself has a very mild flavor with just a hint of vanilla. We call them Italian Bakery Butter Tea Cookies because this recipe is made to mimic as closely as possible the cookies found in authentic Italian Bakeries. There is also a home baker's recipe in this post. It's almost impossible to find the actual recipe for these bakery cookies anywhere! However, we hope that these will meet your expectations!

We use our Organic Kamut® All Purpose Flour coupled with cornstarch to get just the right protein content in the batter. If you want, you can add almond extract, anise extract, or lemon to the batter along with the vanilla to give you the flavor profiles you want. One of the biggest secrets to success with these cookies is whipping the butter, sugar, and eggs the full amount of time until the mixture is extremely light and fluffy. Enjoy!

Italian Bakery Butter Tea Cookies

12 oz butter, softened 12 oz shortening 12 oz granulated sugar 6 oz confectioners powdered sugar 12 oz egg (6 LG) 1 oz vanilla extract 1 lb 12 oz Panhandle Milling Kamut® All Purpose Flour 8 oz cornstarch

Procedure:

  • Wash and sanitize all work surfaces and tools. In a 5-quart mixer with a paddle attachment cream together the butter, shortening and sugars on medium speed until creamy, about 3 minutes. Scrape down the sides of the bowl. Slowly add the eggs and vanilla on low speed and mix until combined. Scrape down the sides of the bowl. Increase speed to high and whip for 5 minutes.

  • In a large bowl combine the flour and cornstarch. On low speed, slowly incorporate the flour mixture into the butter mixture. When all the flour is added, mix on low speed for 2 minutes.

  • Line sheet pans with parchment paper. Fit a large piping bag with a large star-tip. Fill the bag 3/4 of the way full of the cookie dough and form into cookies the size of a quarter, allowing 1-inch between cookies for spreading. Sprinkle with sanding sugar or sprinkles before baking.

  • Bake 375°F 12-15 minutes, or until lightly brown. Wash and sanitize work surfaces. Decorate or dip in chocolate.

  • Yield 10-12 dozen 1 ½-inch cookies.

Home Baker's Italian Butter Tea Cookies

1/2 cup shortening 1/2 cup butter ¾ cup confectioners powdered sugar ¼ cup granulated sugar 2 t. vanilla extract 2 eggs 2 cups Panhandle Milling Kamut® All Purpose Flour 1/3 cup cornstarch

Directions:

  • Wash and sanitize all work surfaces and tools. In a 2-quart mixer with a paddle attachment cream together the butter, shortening and sugars on medium speed until creamy, about 2 minutes. Scrape down the sides of the bowl. Slowly add the eggs and vanilla on low speed and mix until combined. Scrape down the sides of the bowl. Increase speed to high and whip for 4 minutes. In a large bowl combine the flour and cornstarch. On low speed, slowly incorporate the flour mixture into the butter mixture. When all the flour is added, mix on low speed for 1 minute.

  • Line sheet pans with parchment paper. Fit a large piping bag with a large star-tip. Fill the bag 3/4 of the way full of the cookie dough and form into cookies the size of a quarter, allowing 1-inch between cookies for spreading.

  • Sprinkle with sanding sugar or sprinkles before baking. Bake 375°F 12-15 minutes, or until lightly brown.

  • Wash and Sanitize work surfaces. Decorate or dip in chocolate. Yield 2-3 dozen 1 ½-inch cookies.

#cookies #KamutAllPurposeFlour #dessert #shortbread

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Panhandle Milling is a PHM Brands company

730 17th St., Ste. 600

Denver, CO 80202

800-897-5226

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