Italian Butterball Cookies
Experience the enchanting realm of Italian Butterball Cookies, where every bite transports you to the heart of timeless baking traditions. These delectable treats embody a blend of butter lusciousness and the captivating allure of vanilla and almond extracts all embraced by a melt-in-your-mouth texture. A gentle sprinkle of sugar imparts a sweetness transforming them into not just a delight, for your taste buds but also an exquisite visual delight. Whether you're celebrating an occasion or enjoying a tranquil moment, with a cup of tea these cookies are sure to infuse your day with an essence of Italian charm.
50 Servings
Ingredients
- 1 stick butter
- ¾ c confectioners' sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 ½ c all-purpose flour
- 2 tsp baking powder
- 1 pinch salt
- ¼ c confectioners' sugar for coating
Instructions
- Get your baking sheet Set your oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a baking sheet.
- In a bowl beat together one stick of butter and three-fourths of a cup of confectioners' sugar until the mixture becomes smooth.
- Incorporate one egg, one teaspoon of vanilla extract and one teaspoon of almond extract, into the mixture.
- In a bowl whisk together one and a half cups of all-purpose flour, two teaspoons of baking powder and a pinch of salt.
- Gradually mix in the ingredients into the butter mixture until they are well combined.
- Form the dough into 1-inch balls. Place them on the prepared baking sheet ensuring there is about 2 inches of space between each ball.
- Place the cookies in your oven. Bake for approximately 10 minutes or until they become firm.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Roll each cooled cookie in a quarter cup of confectioners' sugar to give them a touch of sweetness.
- Enjoy these delicious homemade Italian Butterball Cookies!
Notes
To transform these Italian Butterball Cookies into a gluten-free rendition you can easily replace the traditional all-purpose flour with your favored gluten-free flour blend. When choosing a blend opt for one particularly designed for baking as it usually holds a medley of flours and starches that reproduce the texture of gluten-containing flour. Additionally bear in mind that gluten-free doughs often demand a touch of moisture so feel free to add a little extra liquid if the dough seems too crumbly.