Italian Bakery Butter Tea Cookies

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<figure><img src="https://static.wixstatic.com/media/b6829f_e88f940b13ca49ffa0735c1fc1d877a5~mv2_d_5184_3456_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure><p>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!</p>n<p> </p>n<p>We use our <a href="www.phmproducts.com/organic-kamut-all-purpose-flour.html" target="_blank" rel="noopener">Organic Kamut® All Purpose Flour</a> 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!</p><h3>n<strong>Italian Bakery Butter Tea Cookies</strong></h3><p> </p>n<p>12 oz butter, softenedn12 oz shorteningn12 oz granulated sugarn6 oz confectioners powdered sugarn12 oz egg (6 LG)n1 oz vanilla extractn1 lb 12 oz <a href="www.phmproducts.com/organic-kamut-all-purpose-flour.html" target="_blank" rel="noopener">Panhandle Milling Kamut® All Purpose Flour</a>n8 oz cornstarch</p>n<p> </p>n<p><strong>Procedure: </strong> </p><ul>n <li>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. </li>n <li>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. </li>n <li>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. </li>n <li>Bake 375°F 12-15 minutes, or until lightly brown. Wash and sanitize work surfaces. Decorate or dip in chocolate. </li>n <li>Yield 10-12 dozen 1 ½-inch cookies. </li>n</ul><p> </p><h3><strong>Home Baker’s Italian Butter Tea Cookies </strong></h3><p>1/2 cup shorteningn1/2 cup buttern¾ cup confectioners powdered sugarn¼ cup granulated sugarn2 t. vanilla extractn2 eggsn2 cups <a href="www.phmproducts.com/organic-kamut-all-purpose-flour.html" target="_blank" rel="noopener">Panhandle Milling Kamut® All Purpose Flour</a>n1/3 cup cornstarch</p>n<p> </p>n<p><strong>Directions:</strong> </p><ul>n <li>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.</li>n <li> 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. </li>n <li>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. </li>n <li>Sprinkle with sanding sugar or sprinkles before baking. Bake 375°F 12-15 minutes, or until lightly brown. </li>n <li>Wash and Sanitize work surfaces. Decorate or dip in chocolate. Yield 2-3 dozen 1 ½-inch cookies. </li>n</ul><figure><img src="https://static.wixstatic.com/media/b6829f_4fa6e88866e24dfd8cc020cbc2710e84~mv2_d_5184_3456_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure>n<figure><img src="https://static.wixstatic.com/media/b6829f_d16b52fd866440efb02d1c87f0eedad1~mv2_d_5184_3456_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure>n<figure><img src="https://static.wixstatic.com/media/b6829f_cea2db5ac7ac4f77bb402379b73ee0f3~mv2_d_5184_3456_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure>n<figure><img src="https://static.wixstatic.com/media/b6829f_6c85cfb007214925b3778ec750157b7f~mv2_d_5184_3456_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure>n<figure><img src="https://static.wixstatic.com/media/b6829f_0fb71defed6d47ec8605b8d77a53e121~mv2_d_5184_3456_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure>n<figure><img src="https://static.wixstatic.com/media/b6829f_1a2182c3ced443d38ae4ed9384b8031c~mv2_d_5184_3456_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure>n<figure><img src="https://static.wixstatic.com/media/b6829f_567e70c48fe54221ae017f69dbca3c79~mv2_d_5184_3456_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure>n<figure><img src="https://static.wixstatic.com/media/b6829f_d3cdfded52c94ee0b66989156372f294~mv2_d_3379_4831_s_4_2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" ></figure><p> </p>n<p>#cookies #KamutAllPurposeFlour #dessert #shortbread</p>

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