Italian Grandma Cookies
- Level: Easy
- Yield: 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 230
- Total Fat
- 12
- Saturated Fat
- 8
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 16
- Protein
- 2
- Cholesterol
- 37
- Sodium
- 34
- Total: 1 hr 30 min (includes chilling and cooling times)
- Active: 40 min
Ingredients
4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 pound (4 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoons fresh lemon juice
Sprinkles, for topping
One 12-ounce jar raspberry jam
1 cup bittersweet chocolate chips
1 teaspoon coconut oil
Directions
Special equipment:
a 16-inch piping bag fitted with a large star tip- Sift together the flour, baking soda and salt in a bowl; set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined, about 5 minutes. Add the eggs one at a time, mixing after each addition. Add the lemon juice and flour mixture and mix until the dough just comes together.
- Fill a 16-inch piping bag fitted with a large star tip with three-quarters of the dough. Pipe 3-inch-long strips 1 inch apart on parchment-lined baking sheets (or pipe into stars if you prefer).
- Roll the remaining dough into 1 1/2-inch balls. Put some sprinkles in a bowl and roll the balls in the sprinkles to coat. Place the balls 1 inch apart on another parchment-lined baking sheet. Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake until the cookie edges are just golden brown, about 11 minutes. Allow to cool completely before decorating and enjoying.
- To decorate: Spread raspberry jam on the underside of one of the long cookies and sandwich with another long cookie. Continue with the remaining long cookies and jam.
- Microwave the chocolate chips and coconut oil in a microwave-safe bowl in 20-second increments, stirring between each, until melted.
- Dip the sandwiched cookies first in the chocolate, then in the sprinkles. Set the cookies aside on parchment until the chocolate is set, about 5 minutes. The cookies will keep for a few weeks packed in an airtight container.