his talent is unlimited
Mar. 28th, 2026 07:45 pmAfter that adventure, I baked these whipped shortbread cookies (pic). I did not separate into lemon vanilla/orange chocolate. Instead, I used 1 tsp of almond extract in place of the citrus zest, and added chocolate sprinkles once they were piped but before they were refrigerated.
I've mentioned this before, but I am trying to replicate a childhood favorite cookie from an old Italian bakery that closed long before I even moved out of Ozone Park. They were not kept with the fancy butter cookies but with the S-cookies and the biscotti and the anginetti, and they had a much crumblier/drier texture than the typical Italian bakery butter cookies (you know the ones, either dipped in chocolate on one end or sandwiched with apricot or raspberry jam etc.). they were piped round and a slightly darker brown than the butter cookies too. And they were my absolute favorites. I've never found them at another bakery either.
I've tried a few Italian butter cookie recipes but none were quite right (though the one from Dolci was pretty close!), and then last week on thee second or third day of the pecan shortbread, I was like, this is the texture! And almost the taste, but the pecans obviously made the flavor different, though they do have almond extract in them (almond extract is the smell of Italian bakeries to me). So I googled to see if there was a chocolate sprinkle shortbread recipe out there, and found the one I linked above, and they also seemed like they'd be close. So after checking to make sure I wouldn't leave myself out of butter if I made them (I had another pound way in the back of the fridge), I got to baking. I think these also need a little longer in the oven, but we'll see how they taste tomorrow - I think that will be the test. but I think I'm getting close!
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