Finger Sandwich Butter Cookies

Finger Sandwich Butter Cookies

3/4 lb butter
1 cup sugar
1-1/2 eggs*
3 1/4 cups flour
1 1/4 tsp. baking powder
2 1/2 tsp. vanilla
food coloring: green (30 drops), red (40 drops) or yellow
chopped nuts
jam ((about an 8 oz. jar)

  1. Cream butter with sugar: add eggs, vanilla and coloring.

  2. Add dry ingredients and mix well.

  3. Using star tip #4 “s” tube, pipe out in 2" bars on greased baking pan.

  4. Bake at 350ºF for about 5-7 minutes. Cool.

  5. Put baked cookies together with jam. Dip end in jam and then in coconut, colored or white. Can also dip in melted chocolate (3 oz. chocolate chips melted with 3 Tbsp. shortening) and then dip in chopped nuts, sprinkles or leave plain with just the chocolate.

Note: Can also dust some with confectionery sugar and/or drizzle some with melted chocolate with a fork.

Yield Approx 80 cookies

*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. This is equivalent to 1/2 an egg.

Pastry star tube is the large commerical size and may be purchased at any restaurant or baking supply house.

4 “S” - 3/8" opening. Use a No. 12" pastry bag; cut opening to fit large pastry tube.

Source: “The Italian Bakery” by Lee Mangione Cirillo.