Italian Butter Cookies with Jelly


  • 3 sticks butter, softened
  • 1 cup sugar
  • 1 1/2 eggs* (see note)
  • 3 1/4 cups flour
  • 1 1/4 tsp. baking powder
  • 2 1/2 tsp. vanilla
  • 1/2 bag semi-sweet chocolate chips
  • Multi-colored or chocolate jimmies (sprinkles)
  • 8 oz. preserves (strawberry, raspberry or apricot)

*To measure 1/2 an egg, place a whole egg in a small bowl and beat with a fork to mix well. Measure off 1 1/2 Tbsp. of beaten egg.

Preheat oven to 350 degrees F.

Cream butter with sugar: add eggs, vanilla. Add dry ingredients and mix well. 

Using Wilton 1M, pipe out 2" bars on greased baking pan. You can also use a small cookie press if you have one.

Bake for about 5-7 minutes until the bottom just begins to brown. Watch them closely or they will burn. Cool in pan before placing them on a rack to cool.

When cooled, sandwich cookies by spreading the bottom of one cookie with the preserves and top with another cookie. Repeat with remaining cookies.

Place the chocolate in a microwave-safe bowl and heat for 30 seconds. Mix and heat in 15-second increments until fully melted.

Dip the end of each cookie sandwich in the chocolate, and then immediately into the sprinkles. Place on a parchment-lined baking sheet to harden.
by The Savvy Kitchen