It’s almost Valentine’s Day and I found a recipe for Italian bakery butter cookies that I wanted to try, so I made them into heart shapes. They’re topped with chocolate frosting and chocolate is always a must have on Valentine’s Day.
I must have made my cookies a lot larger than the original recipe called for because I only got 16 cookies. I found the dough to be very thick and I needed to add a fourth egg yolk as described in the notes at the bottom of the recipe. Even with the extra egg yolk, I had a hard time piping the dough. I wound up puncturing the Ziploc bag with my finger while piping the dough. While the frosting was a bit easier to pipe, it was pretty thick also.
I love recreating store bought treats at home, whether they are prepackaged snacks or store or bakery made. While searching for a suitable recipe, I found resources on the internet saying that The Italian Bakery book by Lee Mangione Cirillo is the best. I searched for the book but there are none to be found. Someone sold one on Ebay last year but that’s as close I got to finding a copy. I’m so glad I found these wonderful cookies and shared them with you. This doesn’t mean that I won’t by cookies from the bakery sometimes but now I can make them myself whenever I want. What store bought treats have you tried to recreate at home?
Italian Butter Cookie Hearts
Yield: 36 – 41 small cookies Cook Time: 10 minutes
Dough:
- 8 ounces (2 sticks) butter, room temperature
- 1/2 cup (4 1/2 ounces) sugar
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 2 cups plus 2 tablespoons (10 ounces) flour
Rosette Chocolate Frosting:
- 2 1/2 cups powdered sugar
- 1/3 cup cocoa powder
- 1/4 cup (1/2 stick) butter
- 3 tablespoons plus 2 teaspoons milk
- 1/2 teaspoon vanilla
Directions:
Step 1: For the dough: In a stand mixer, cream together butter and sugar for 5 minutes at medium speed. Combine egg yolks and vanilla with butter mixture and mix until completely combined. Mix in flour at low speed.
Step 2: The original recipe specified “Pipe with bag onto ungreased cookie sheet into rosettes with a #7 “S” tube (or roll into 1 ” balls, place on cookie sheet and flatten slightly).” but since I don’t have those particular items, I used a Ziploc bag, cut off one corner and piped the dough into heart shapes onto a parchment paper lined cookie sheet. You can optionally top with colored sprinkles (jimmies). Bake in a preheated 400 degree oven for 7 to 10 minutes. Cool completely on racks.
Step 3: Rosette Chocolate Frosting: Sift together powdered sugar and cocoa and set aside. Cream butter for a few minutes and then beat in 1 cup of sugar and cocoa mixture. Mix in vanilla. Mix in remaining sugar alternating with milk.
Step 4: Once cookies are completely cooled, fill a pastry bag with half the frosting recipe at a time and pipe a large rosette in the center of the cookie. Let frosting set before storing.
Options: You may use yellow or pink frosting for rosettes by eliminating cocoa powder and increasing powdered sugar another 2/3 cup (or more if needed), until reaching piping consistency and adding desired color.
Note: If dough is too firm to pipe through bag return dough to mixing bowl and beat in another egg yolk.
Storing: Store in a sealed plastic container for a few days.
Enjoy!!!
Recipe minimally adapted from The Italian Bakery book by Lee Mangione Cirillo.
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Thanks for sharing at the Happiness Is Homemade Link Party! Pinning to the party board and can’t wait to see what happiness posts you share next week! Have a terrific week!
Cathy
APeekIntoMyParadise.com
Cathy,
Thanks. I’ll be sure to have a new post for you.
These look wonderful! Chocolate makes everything better! 🙂 Thank you so much for sharing at This Momma’s Meandering Mondays! Have a great week!
Stacey,
Chocolate is the best. Thanks.
I have a weakness for cookies and this sounds delicious. Thanks for sharing. Stopping by from the Sweet & Savoury Linkup
Erlene,
Thanks for stopping by. The cookies were loved by all.
These are so cute! I bet they taste even better!
Jen,
Thanks. They are quite tasty.
Thank you for admitting to puncturing your piping bag lol. I’m famous for that, but with me, it’s usually squeezing too tight and having them explode, or trying to pipe something with little pieces in it that get stuck in the tip. I love that you not only were able to recreate a cookie recipe that you like from elsewhere but that you transformed it for a new purpose with the hearts. 🙂 [#PinItThurs]
Chris,
Thanks for stopping by. Sometimes baking can be messy but as long as the final product looks good all is well with the world.
These look great I don’t know if I can motivate myself to pipe the dough, but I bet they are fabulous.
Jennifer,
I used a Ziploc bag, so it was pretty easy and no clean up. You can just toss the bag when done.
Your cookie hearts are too cute! Thank you for the recipe!
Ritchil,
Thanks. Glad you liked them.
What a cute idea! I bet these are yummy. I never seem to get the right amount out of a batch, either. I’ve usually sampled the dough, then made them too big 🙂 Nothing wrong with big cookies!
Lizzy,
No one complained about the size on these. They did taste like Italian Butter Cookies from the bakery too.
What a sweet idea, love shaping them as hearts. Thanks for sharing on the weekend re-Treat link party.
Britni @ Play. Party. Pin.
Britni,
I love sharing. Thanks.
Glad I saw these at Freedom Fridays Linky Party! Looks like you had fun and they look delicious! Absolutely Lovely!
Barbara,
Thanks. Glad you liked them.
These look delicious. I love making home made sweets at home instead of buying them when I can. I wonder if decreasing the flour a touch would help with the thickness? I can’t wait to try these!
Felicia,
I would love to hear how yours turn out.
These look great! Thanks for sharing at Food on Friday!
I love the heart shapes. These look good enough to be in a bakery! Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.
Oh my gosh these are the sweetest cookies I’ve ever seen! Thanks so much for sharing this post with us!
Thanks for linking up with us at Tell Me About It Tuesday! I hope you hop over again next week. http://www.sweetsillysara.com/2014/02/welcome-to-tell-me-about-it-tuesday-and.html
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Butter cookies are one of my favorites and your heart shape is adorable. Thanks for sharing at Inspire Us Thursday on Organized 31.
Those are very cute. Thanks for linking up at Sweet and Savoury Sundays, stop by and link up again this weekend!
Pinned and planning to make these. They may not be hearts, but the cookies sound wonderful. Thanks for linking to What’d You Do This Weekend.
Linda
What beautiful cookies, I just love your Italian Butter Cookie Hearts. Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
Miz Helen
My kids wouldn’t complain about the size. they are beautiful and you know I just love that they are Italian too. Happy valentine’s weekend thanks for coming to foodie friday.
This looks awesome and probably tasted even better! Thank you for sharing and linking up with us at the #WWDParty. Have a great week.
Antoinette,
Thanks. Glad you liked them.
The Italian Butter Cookie Hearts look so good! Thanks so for sharing this with us at the Four Seasons Blog Hop. I will be pinning this for later.
These are BEAUTIFUL! Wow! Thanks for linking up with “Try a New Recipe Tuesday.” I always look forward to seeing what you will share. http://our4kiddos.blogspot.com/2014/02/try-new-recipe-tuesday-february-18.html
Lisa,
Thanks. They disappeared quickly.
Those are so cute. Definitely something my kids would love. Thank you for sharing on Foodie Friday
Adelina,
Thanks for stopping by. Let me know how yours turn out.