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Wednesday, March 28, 2012

Italian Cream Cookies

This post is a little short this week. Company, hurt back, etc. These really are yummy!

Italian Cream Cookie
I saw a recipe for Italian Carnival  Cookies and I thought they looked wonderful. Pale little cookies, covered in sprinkles. What is not to like. Well, they did not exactly turn out from the recipe given. So I tweeked it. This is the a good recipe. My special taster just kept eating them!

Makes: 6 dozen using a 2 inch cutter

6 1/2 cups "00" flour (available here at King Arthur)
12 tablespoon potato starch 
1 pound, minus 2 tablespoons, butter 
3 1/2 cups powdered sugar
4 large egg yolks
1 cup heavy cream (more or less)
sprinkles. (LOTS)

Let butter soften at room temp for about a half hour. Hard butter is not good for this
In a mixer, mix all dry flour, starch, and powdered sugar. Add egg yolks (one at a time)
Add butter in pieces. it will look crumbly. 
With mixer running, add cream, about 1/2 cup at a time until the dough looks like a nice dough. 
Divide dough in quarters, wrap dough in plastic wrap, chill for an hour in the fridge
Remove only the dough you are going to roll out, leave the rest in the fridge
Roll dough on a floured board till it is about 1/2 inch thick. 
Cut out dough with a pretty little cutter (about 1 inch) 
Brush tops of cut out dough circles with water, dip damp tops in sprinkles to cover completely. 
Freeze cookies for about 15 minutes (can be really really close in the freezer) Transfer cookies to a parchment lined cookie sheet when ready to bake
Heat oven to 350
Bake for 19 minutes. Till bottoms are just brown.  Let cool on pan for about 2 minutes. Remove to wire rack to cool. 

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