As a kid growing up in an Italian family, someone always brought a tray of these amazing cookies to a party or holiday gathering. The minute the wrapping was removed the smell of almonds filled the air! Everyone grabbed for the chocolate dipped ones first. I love the flavor the almond paste gives to these cookies. You can get many different shapes from one star tip #826 and a pastry bag.  Here is my version… Italian Butter Cookies

2 sticks unsalted butter, room temperature

1 cup + 2 Tbs. Confectioners sugar, sifted

4 egg whites

8 oz soft almond paste

pinch of salt

1 tsp. almond extract

2 tsp. vanilla extract

3 1/4 cup all purpose flour

1/4 tsp. baking powder

Instructions

On medium speed, with a Kitchen Aid mixer(or something heavy duty to handle a stiff dough)  with a paddle attachment break up the almond paste softened small bits. Add butter and cream on high speed.

Add sifted confectioners sugar all at once, mixing on medium until combined.

On low speed add the almond and vanilla extract with the egg whites one at a time making sure to mix well.  Make sure to scrap down sides to evenly incorporate mixture.

Add sifted flour, salt and baking powder all together, mix until it comes together.  Do not over mix.

Now you can fill your pastry bag fitted with an #826 star tip and proceed to pipe onto a parchment lined cookie sheet approximately 1 inch apart.  You can pipe stars, shells and logs( when piping log shape, be sure to make them even in length if you’re going to fill them). At this time you can decorate some with sprinkles or candied cherries. Be sure to leave some plain to dip or fill with chocolate or fill with your favorite jelly filling.

Bake at 350 degree oven for 12-15minutes or until golden on the edges.