December 4: Italian Sand Cookies


Back by popular demand!

(That would be *my* popular demand.)

I found these last year, and they were one of my favorites. They reminded me of going to any number of bakeries over the years and the kinds of cookies that were nestled in the top rack.

(I do fancy myself a bakery connoisseur. Go ahead and judge.)

Once I mixed up the recipe in Ol’ Trusty (who’s motor may be sputtering out…I have to look into Kitchen Aid’s warranty), I filled my pastry bag with the dough.


Now, if you’ve never filled a pastry bag, let me let you in inn a little secret: a tall glass is your friend.

I piped the dough on cookie sheets.


They spread out more than I may have wanted. I was a little worried, until I tasted them. Oh yes. This is the stuff.


I melted half a bag of chocolate chips with a tablespoon of coconut oil and dipped the cookie in it, then into a big container of sprinkles.


And life was good.




1 1/2 cups flour (we used AP)
1/2 cup cornstarch
1/2 cup shortening
1/2 cup butter
1 1/4 cups confectioners sugar *
1 1/2 t. vanilla extract
2 eggs
*(we also liked 3/4 c. conf sugar & 1/4 c. granulated which made them a slight bit sweeter)

Creaming method. Put through bag with large star tip. Bake @ 375 F for 12-15 minutes or until lightly brown. Decorate with choc chips, sprinkles or leave plain and dip half in melted choc., etc.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s