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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!