This bakery staple is not authentically from Italy, but rather a variation on the classic spritz cookie invented by immigrants. You’d be hard-pressed to find an Italian cookie tray in America that didn’t include these after-dinner favorites.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 45 min |
| Yield: | about 2 dozen cookies |
Ingredients
- 3 sticks (3/4 pound) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup raspberry jam
- 3/4 cup chopped chocolate or chocolate chips
- 1 teaspoon canola oil or shortening
- Rainbow sprinkles, for decorating
Instructions
- Preheat the oven to 375 degrees F.
- In a mixer on medium speed, cream together the butter, sugar and salt until very fluffy, about 4 minutes. Add the vanilla and eggs and continue to beat very well for an additional 4 minutes, scraping down the sides at least once. Turn the mixer on low speed and add the flour and baking powder, and mix until just combined.
- Put the dough into a pastry bag or cookie press fitted with a star tip. On an ungreased cookie sheet, pipe cookies in 2-inch lines, spaced at least 1 inch apart. Place in the freezer for 5 minutes (this will help them retain their shape when baking).
- Bake until golden brown, 15 minutes. Let cool on the cookie sheets 3 minutes, then transfer to wire racks to cool completely. Spread a little more than half a teaspoon of jam on half of the cookies, then top with the remaining cookies to make sandwiches. Place in the freezer for another 5 minutes to help set while you prepare the chocolate.
- Toss together the chocolate and the oil and place in a microwave-safe mug. Microwave in 30-second increments, stirring occasionally, until completely melted. Put the rainbow sprinkles onto a plate.
- Working quickly, dip the cookies halfway into the chocolate, then roll in the sprinkles. Place finished cookies on a tray lined with either wax or parchment paper to set completely. Cookies will keep in an airtight container for about 1 week.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 297 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 47 mg |
| Sodium | 111 mg |
| Serving Size | 1 of 24 servings |
| Calories | 297 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 47 mg |
| Sodium | 111 mg |
Reviews
I just made these. I read in the comments about cutting back the flour, I used 3 1/4 cups. I dipped 1/2 in the chocolate and the other half left without the chocolate. Both are excellent. And I will be keeping the recipe for future use. Thank you!
Great recipe perfect
Using only 3 cups of flour really made it easier to squeeze through the pastry bag with star tip. Cookies are delicious.
really? you’ll never get the cookies in the picture by following these directions…..one 2″ pipe gives you a tiny stick of a cookie. I put the batter in a ziplock bag, cut small hole in one corner and was able to pipe out beautiful 2″ long flat cookies. The recipe tho is very good but I cut back to 3 cups only of flour. Pictures next……
Absolutely delicious. A very sweet, decadent cookie. I don’t have a star tip so used a large round tip, which did the trick.
Only 4 stars because it tastes delicious but there’s absolutely no way of piping this stiff dough through a star tip! Very frustrating! I ended up rolling the dough into finger shapes 2” long. Kinda had to eyeball the thickness of each cookie. Once i got the hang of it i had no trouble.
These don’t taste like the ones at your local Italian bakery. They’re okay. Also just a note, 375 was a bit too high it burned the sides and bottom of the cookie before the whole cookie could get some color. I lowered the temp down to 350 and it was way better. Honestly I think there are some better recipes online you could find, but I guess this one’s okay. They are cookies at the end of the day.