The Italian butter cookie has changed my thoughts about what a good cookie should be.

Prior to these pretty little treats coming into my life, I really felt that the only good cookie was one that was chewy, included some sort of chocolate, and was generally over-the-top. I’ve never felt particularly inclined to eat crispy cookies, and frankly, ones filled with jelly just seemed a little too healthy to be delicious.

Well, I am now a convert. I spent last weekend on Long Island, surrounded by Italian cookies. I think their uniformity always scared me off a little, but they grew on me as I munched on them all weekend. By the time I returned home, about 5 pounds heavier thanks to my new cookie obsession, I had to figure out how to make them. (On a side note, I’ve decided that Italian baked goods are a dangerous breed of sweet for me to be exposed to – they are very curious, as I didn’t grow up with them, and seem to haunt me until I do my best to replicate them. Anyone remember the rainbow cookie obsession of winter 2010?)

Anyway, the cookie itself is made from a very basic dough, just flavored with a little vanilla. I wanted to start simple, but they came out so pretty that I’m already thinking of what my next variation will be (lemon? something a little herbal?) I used my cookie press to shape the dough, and baked them until just golden. They are filled with an organic, seedless raspberry jam – I used one that is sweetened only with fruit juice so as to not make these overly sugary – and then I dipped some in dark chocolate with sprinkles, and others just dusted with confectionery sugar.

Though the edges of the cookie came out a bit rough, and they aren’t exact replicas of the traditional shapes, I think they looked quite pretty all together on the plate.

They started off very crisp, but once filled with the jelly, they soften a bit. Leave some time to let these sit before dipping them in chocolate, or carrying them anywhere for that matter – the jelly sets up nicely with some patience, and won’t create a slippery mess when the cookies get eaten.

The general consensus was that these were light and yummy, but take that with a grain of salt – it was crowd of New Englanders judging them. I’ll have to get them in front of an Italian group for a true test. All I know is that this recipe will help me get through the seemingly long weeks until I can get back to New York.

Italian Butter Cookies

Adapted from various sources

1 cup unsalted butter, softened

3/4 cup sugar

1 egg

1 1/2 tsp vanilla

1/2 tsp baking powder

1/4 tsp salt

2 1/2 cups flour

seedless raspberry jam

dark chocolate

sprinkles

Beat butter and sugar until very light and fluffy, about 5 minutes. Add egg and vanilla, beat until combined. Add dry ingredients, mix until just combined.

Fill cookie press, and press out onto parchment-lined baking sheets. You could also use a pastry bag and star tip, which I think would give you a more traditional shape.

Bake at 350 for 10-12 minutes or until just golden. Let cool slightly on cookie sheets, then remove carefully and cool completely on wire rack

Mix jam with a spoon in a small bowl until it has a smooth consistency. Spread just a thin layer on one half of each cookie. Top with another cookie and let sit for a few hours. The cookies will soften and the jam will set.

Temper dark chocolate for dipping, or top the cookies with powdered sugar. Enjoy!