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
- PREHEAT OVEN TO 350°. LINE A BAKING SHEET WITH PARACHMENT PAPER AND SET ASIDE.
- 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.
- 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.
- 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.
- PLACE COOKIES ABOUT 1 1/2" APART ON BAKING SHEET AND BAKE UNTIL FIRM, 12 TO 15 MINUTES. TRANSFER TO WIRE RACKS TO COOL.
- STORE IN AIRTIGHT CONTAINER FOR UP TO 2 WEEKS.
- 4 DOZEN
Final Comments
DELICIOUS!
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