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.

BUSSOLA COOKIES FROM BURANO {VENETIAN BUTTER COOKIES}

Steps:

• In one bowl, stir together the flour and sugar.
• Use a pastry cutter or fork to cut the butter into the flour mixture until crumbly.
• In a small bowl, stir together egg yolks, vanilla, and lemon zest.
• Add the egg yolks and mix until the dough comes together.
• Shape into a foot long cylinder and wrap well in plastic wrap.
• Refrigerate for at least an hour.
• Divide the dough in half, return one half to the refrigerator until needed.
• Line two baking sheets with parchment paper.
• Slice half the dough into 8 to 10 equal pieces, and roll each piece into a 6 to 7 inch long rope.
• Shape into a backward S.
• Place the shaped cookies on the prepared baking sheets and refrigerate for 30 minutes.
• Shape the remaining refrigerated dough and refrigerate.
• Preheat oven to 350 degrees F. and bake the cookies for 13 to 15 minutes or until the cookies just begin to brown on the bottom. (The cookies will crisp up as they bake)
• Cool completely and then store in an airtight container.

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.

VENETIAN BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat on medium until light and fluffy, about 2 minutes. Add vanilla, lemon zest, and salt. Beat to combine. Add egg yolks, 1 at a time, beating well after each addition, until fully combined. Reduce speed to low, and add flour, 1 cup at a time, beating until fully combined
• Roll a walnut-size piece of dough into a ball, then roll out into a rope about 3 inches long and 1/4 inch in diameter. Shape into a decorative S. Transfer to prepared baking sheet. Repeat with remaining dough, placing cookies about 1 1/2 inches apart on baking sheet. Bake until firm, 12 to 15 minutes. Transfer to wire racks to cool.

BUTTER COOKIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
• Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.