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    VENETIAN BUTTER COOKIES


    List of Ingredients


    • 1 STICK PLUS 2 TABLESPOONS SWEET BUTTER, SOFTENED
    • 1` 1/4 CUPS SUGAR
    • 1 TEASPOON VANILLA EXTRACT
    • 1 TEASPOON LEMON ZEST
    • 1/2 TEASPOON SALT
    • 6 LARGE EGG YOLKS
    • 3 CUPS FLOUR


    Instructions


    1. PREHEAT OVEN TO 350°. LINE A BAKING SHEET WITH PARACHMENT PAPER AND SET ASIDE.
    2. IN A BOWL OF AN ELECTRIC MIXER FITTED WITH THE PADDLE ATTACHMENT, COMBINE BUTTER AND SUGAR. BEAT ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY, ABOUT 2 MINUTES.
    3. ADD VANILLA, LEMON ZEST AND SALT. BEAT TO COMBINE. ADD EGG YOLKS ONE AT A TIME, BEATING WELL AFTER EACH ONE, UNTIL FULLY COMBINED. REDUCE SPEED TO LOW AND ADD FLOUR 1 CUP AT A TIME, BEATING UNTIL TOTALLY COMBINED.
    4. ROLL OUT TO WALNUT SIZE PIECES OF DOUGH INTO A BALL, THEN ROLL OUT INTO A ROPE ABOUT 3" LONG AND 1/4" IN DIAMETER. SHAPE INTO A DECORATIVE "S". TRANSFER TO PREPARED BAKING SHEET. REPEAT WITH REMAINING DOUGH.
    5. PLACE COOKIES ABOUT 1 1/2" APART ON BAKING SHEET AND BAKE UNTIL FIRM, 12 TO 15 MINUTES. TRANSFER TO WIRE RACKS TO COOL.
    6. STORE IN AIRTIGHT CONTAINER FOR UP TO 2 WEEKS.
    7. 4 DOZEN


    Final Comments


    DELICIOUS!

 

 

 


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