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Venetian Butter Cookies




Source of Recipe


Internet


List of Ingredients




2 cups flour
10 Tbsps sugar
3 egg yolks
1 tsp grated lemon peel
1/2 tsp salt
1/2 tsp vanilla extract
1/2 cup unsalted butter, cut into small pieces, room temperature
1-2 Tbsps water
Powdered sugar


Recipe



Mound flour on work surface. Make a well in the center. Add sugar, yolks, lemon peel, salt and vanilla to well and blend to dissolve sugar. Add butter. Using fingertips, gradually draw flour from edge of well into center, mixing with butter to form coarse crumbs. Form dough into ball, sprinkling with enough water to gather loose crumbs. Using palm of hand, push dough away from you in pieces to blend butter and flour completely. Wrap dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 325 degrees. Pinch off 1 Tbsp dough. Using palm of hand, roll into cylinder 4 inches long and 1/2 inch thick. Attach ends to from circle. Set on baking sheet. Repeat with remaining dough. Bake until golden brown, about 20 minutes. Cool cookies completely. Dust with powdered sugar before serving.