Italian Butter Cookies

01Method

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   Whisk together the cake flour, all-purpose flour, baking powder, and salt in a medium bowl; set aside.

3. 3

   In a large bowl, beat the butter, sugar, and shortening with an electric mixer on medium speed until pale and fluffy. Blend in the almond paste until fully incorporated, then add the eggs, vanilla extract, lemon juice, and almond extract. Switch the mixer to low and gradually incorporate the flour mixture. Scrape down the sides of the bowl, then beat on medium speed for about 30 seconds until the dough is uniform.

4. 4

   Attach a French star tip (#864) or open star tip (4S) to a large pastry bag and fill it with the dough. Pipe uniform cookies onto an ungreased baking sheet, spacing them 1½–2 inches apart to allow for slight spreading.

5. 5

   Bake, in batches as needed, until the bottoms are lightly golden, 8–10 minutes. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.