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Italian American Cookie Sandwiches Recipe

Italian American Cookie Sandwiches

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Cooking for Kids

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

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  • on December 12, 2011

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    I have been making this recipe for a few years and I have never had a problem with 'spreading'. I do sometimes make the dough 1 day in advance as I read somewhere that it helps make them taste like Italian bakery cookies (perhaps it helps prevent the spreading?. If I have time I also wait 1 day before making them into sandwiches. This seems to improve the flavor as well. I don't pipe them either. I use a cookie press with a star disk. I spread raspberry preserves in the middle, dip half of the cookie in chocolate then dip in sprinkles. One cookie goes a long way.... I'm really trying to imitate the cookies I used to get in Italian bakeries growing up in NY! I think it's pretty close.

    My kids LOOOOOOVE these. I wanted to make something different for their classroom Christmas party this year and they INSISTED I make these. It's a lot of work to make these for 60 kids but I guess they like them. Plus they are a bit more out of the ordinary than the usual classroom cupcakes.

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  • on December 13, 2010

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    made these cookies yesterday, mine turned out too crisp and cuz I didn't see the program I wasn't sure what 50 cookie meant, 25 doubles? What size are they, I used the star tip, they were so small!!, had to reduce the baking time too, 1st batch were awful!The flavor was there but they were not tender, very hard, what did I do wrong?? Will try them again with a big log shape tip, thats the type I bought in the Italian store and they were wonderful, trying to match that cookie.

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  • on May 28, 2010

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    I love these cookies, I make both the sandwich and the thumbprint version. The ingredients are just perfect and they are even better the following day. I prefer them with jam, I think it works better than chocolate for such a delicate cookie.
    For those who had runny cookies that spread: 1 make sure to have your butter and egg at room temperature; 2 really make sure to beat your butter and sugar very well, until it gets very fluffy; 3 it helps to freeze the cookies for 5-10 minutes before baking; 4 make sure you preheat the oven well, as my second batch comes out always better than the first one and I guess it's because the oven is hotter. Hope this helps!

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  • on March 09, 2009

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    i love these as thumbprint cookies. i fill them with strawberry jam and/or chocolate chips. the combination of both is really good!

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  • on November 16, 2008

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    I do not bake well and this recipe was simple yet delicious. I do not improvise at all with my baking and this one was dead on with the mixture of ingredients and directions. No special or expensive ingredients needed. Two great cookies come from this one recipe. Definitely earned its place in my recipe box.

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  • on January 21, 2008

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    I made it like any other cookie receipe and added caramel chocolate chips to it... we loved it!

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  • on November 03, 2007

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    With all the low star reviews, you seem to all have the same problem -- runny cookies. Your problem may be in your choice of bakeware. Plus, I believe she used a silicone (not sure of spelling right now pad on her cookie sheet. You could also use parchment paper which would help with runny cookies. DON'T GIVE UP, try it once more!!

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  • on April 16, 2007

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    For thumbprint, this should be ok but, for piping, would hold back 1/4 cup of the flour & use 2 egg yolks (instead of the one egg then bake at 375 for 12 mins.

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  • on April 14, 2007

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    This cookie was great. I didn't pipe it through the pastry bag, just made thumbprint cookies. I filled half with jam and the other half with the chocolate chips, then when they came out of the oven I sprinkled them with some powdered sugar. Next time I will make them all with jam. I like them better. Great recipe!

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  • on April 13, 2007

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    This was a simple butter cookie recipe. I did the refrig batter, balling and indent w/ strawberry preserves. Was tasty!

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