Buranelli Venetian Butter Cookies Recipes

VENETIAN BUTTER COOKIES

Steps:

• Mix all the dry ingredients in a bowl, then pour the mixture onto the kitchen bench.
• Make a well in the centre, then add the butter, egg yolks, rum (if using), and lemon zest.
• Work the mixture with your hands until it turns into a smooth dough.
• Wrap the dough in plastic wrap and leave in the fridge for 30 minutes. If you leave it overnight in the fridge, you'll need to take it out about 30 minutes before you start making the cookies.
• Pull walnut size pieces off the ball of dough. Squeeze and roll them gently between your hands until you get a sausage shaped about the thickness of your little finger that measure about 12 cm (5 inches). The length and thickness is to help you form the "s" shape. Gently form it into an "s" and lay it on a cookie tray covered in baking paper.
• Bake the biscuits at 180ºC (350ºF) for 10 - 12 minutes until golden-brown.
• Leave them on the tray to cool for a few minutes after taking them out of the oven so that they "set" a little, then transfer them to a wire grill to cool.

BURANELLI: VENETIAN BUTTER COOKIES

Steps:

• In a medium bowl, combine the flour and salt.
• In a small bowl, combine the sugar, lemon zest and orange zest. Using your fingers, rub the zest into the sugar, infusing the sugar with the oils from the zest.
• In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream the butter and sugar until light and fluffy, about 3 - 5 minutes. Pause and scrape the bowl a couple times to ensure even mixing.
• Add the egg yolks to the butter and sugar a couple at a time, beating well after each addition.
• Pour in the vanilla extract and the rum and stir to combine.
• With the mixer on low, gradually add in the dry ingredients and mix until combined.
• Shape the dough into a log on a sheet of plastic wrap. Wrap the dough and chill it in the refrigerator for at least one hour.
• Preheat the oven to 175°C (350°F).
• Slice the dough into 30 equal pieces. Roll each into a rod using the palms of your hand or on the counter with the tips of your fingers. Shape each rod into an inverted 'S' and place on a parchment lined baking sheet.
• Bake the cookies for 15-20 minutes at 175°C (350°F), until they're pale blond and just starting to turn golden at the edges.
• Let cool to room temperature before serving. Store in an airtight container at room temperature.