December 7: Italian Sand Cookies


Yesterday was my last day of the semester, so now it’s just grading to get done and I’m free until January! Well, minus my other gigs and parenting and general adulting. But I’m not worrying about those things today. Today, it was sleeping in, cleaning, and making Italian Sand Cookies. 

I found the recipe for this years ago on Pinterest, and ever since, they’ve been a staple in my December cookie baking. However, during the three Louisiana years, they didn’t turn out quite right. I’m not sure if it was the humidity or my own distraction (you know, leaving the mixer on too long while I write another paragraph about Elizabeth Barrett Browning), but they spread out way too much there. We still ate them, so I’m not exactly sure what I’m complaining about. 

Again, the recipe amuses me. It lists all of the ingredients, and for the directions, it says, “Creaming method.” If you don’t know what that is, it’s mixing together the butter, sugar, eggs, and vanilla. 

It’s pretty simple really. Then you add the cornstarch and flour, and mix it all together. Again, I needed more flour than the recipe calls for…I used about another 1/3 of a cup. And when I was all done mixing, I looked for my beater-lickers, but alas, they were all at school.

So I guess I had to do it. It’s a sacrifice I was willing to make.

I piped them with a star tip onto my baking sheet and put them in the over. I also kinda burst the bag because I don’t know my own strength, and then had to put my finger over that part so the dough wouldn’t come out there. These are the behind the scenes things you don’t get with professional baking blogs.

They baked up wonderfully and looked the way they were supposed to look.  After they cooled, I dipped them in melted chocolate (chocolate chips with a little crisco to make it thinner), and topped them with sprinkles. These take a while to dry, so I set them outside on my back step for 15 minutes. (Thanks 21 degree Illinois day!)

Italian Sand Cookies

(courtesy of Chef Tess Bakeresse)


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.

2 thoughts on “December 7: Italian Sand Cookies

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