Hope you enjoy them as much as we do!
I too was on the quest for the perfect Italian butter cookie!
I too lived in Evanston off Main St. (behind the ice rink)!
I hoever actually found the recepie you seek! (after a two year search for it)
Italian Bakery Butter Cookies - By CNC74
Let it be known from this day forth that CNC74 spilled the beans and gave up the famous recepie for Italian Bakery Butter Cookies!!! Risking life and limbs (yes probably multiple apendiges) and now in fear of a mob style hit in retrobution I present you the following mystery ingredients:
1. 1/2 cup - CORN STARCH!
2. 1 cup - CONFECTIONERS SUGAR
3. 1 1/2 cup - FLOUR
4. 1 Tblsp - PURE VANNILA EXTRACT
5. 2 STICKS SALTED BUTTER
6. 1 TSP - SALT
7. (OPTIONAL) 1 EGG YOLK (ADDS THE RICH YELLOW COLOR SOME HAVE REPORTED)
8. (OPTIONAL) INSTEAD OF EGG YOLK: YELLOW FOOD COLORING.
BEAT BUTTER AND VANILLA FIRST THEN ADD THE DRY INGREDIENTS. PRESS YOUR MIX WITH A WALTON COOKIE PRESS FO RBEST LOOKING RESULTS! BAKE 10 MINUTES AT 350.
NOW FOR THE TRICK TO ADDING "SPRINKLES" AFTER THE FACT.
1/4 cup - CONFECTIONERS SUGAR
TSP - WATER
MIX WELL TO A PASTE CONSISTANCY (ADD MORE WATER IF NESASARY. BRUSH ON TOP OF COOKIES AND APPLY THE SPRINKLES!
THATS IT FOLKS!
Sift together the flour and salt, set aside.
Cream together the butter and sugar. Stir in the egg yolks, almond and vanilla extract. Gradually blend in the dry ingredients.
Fill a cookie press or pastry bag with the dough.
Press the cookies about 2 inches apart onto a cookie sheet lined with parchment paper.
Decorate with colored sugar or sprinkles if desired.
You can also die the dough to make colorful cookies.
Bake for 6-8 minutes.