Italian Butter Cookies

Anything but your typical butter cookies, these Italian butter cookies will elevate your regular dessert offerings. Made with a rich chocolate pecan dip, these cookies are as pretty as they are tasty. Serve warm with a glass of cold milk, or offer them as part of your holiday cookie spread. They’re versatile, fun to bake and they freeze well if you’d like to keep them on hand.

 Ingredients for Italian Butter Cookies

• Butter: A full cup of softened butter ensures a moist texture and delicious butter flavor.
• Confectioners’ sugar: This powdery sugar adds to the crumbly-yet-moist texture of these Italian butter cookies.
• Vanilla extract: The deep flavor of vanilla balances out the butter.
• All-purpose flour: Use a blend of whole wheat and white flour if you’d like a nuttier flavor.
• Semisweet chocolate chips: These chocolate chips will be the chocolate coating at the end of the cookie.
• Shortening: Shortening mixed with melted chocolate chips creates a dipping sauce that holds its texture and form.
• Pecans: Finely chop pecans as a garnish.

Directions

Step 1: Mix the batter

In a large bowl or stand mixer, cream together the butter and sugar. Add the vanilla and mix well. Gradually add the  flour, mixing well to fully combine. Cover the batter and chill for one hour.

Step 2: Shape and bake

Preheat the oven to 350°F. Take the chilled batter and shape tablespoonfuls of dough into 2-1/2-in. x 1/2-in. sticks. Place 2 inches apart on an ungreased baking sheet. Using a fork, flatten each cookie about 3/4 of the cookie lengthwise, making slight indents. Bake until set, 14 to 16 minutes. Cool completely on a baking sheet.

Step 3: Make chocolate sauce and dip

While the cookies are cooling, melt chocolate chips and shortening on the stovetop until smooth, stirring frequently. Once the cookies have cooled, dip the round end of each cookie into the chocolate. Sprinkle the chocolate with nuts, then place the cookie on waxed paper until the chocolate has firmed.

Recipe Variations

• Swap the nuts: The choices here are endless. Use the finely chopped candy cane of your choice, or your choice of nuts, sprinkles or even dried fruit.
• Use another extract: For a different flavor of cookie, try using almond, orange or hazelnut extract instead of vanilla.
• Use a different dip: Instead of semisweet chocolate, try butterscotch, white chocolate, peanut butter chips or another chip of your choosing.

How to Store Italian Butter Cookies

Because of the chocolate dip, these are best stored in the fridge in an airtight container for up to 5 days.

Can you freeze Italian butter cookies?

These cookies freeze quite well for up to four months. Just wrap well in a freezer-safe, airtight container and pop them in the freezer.

Italian Butter Cookie Tips

What can I serve with these cookies?

These are delicious with an ice cold caramel frappuccino, as a side to homemade coffee ice cream or alongside a spread of your favorite holiday cookies.

Can I use something besides shortening?

Yes. You can use butter, coconut oil, or even avocado oil in the chocolate dip.

How do I keep the chocolate from melting?

The chocolate dip will set thanks to the shortening, however, if your pantry or kitchen counter is warm, the chocolate may melt with time. This is why we recommend storing them in the fridge. If transporting, keep them in a cooler bag.