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Venice Butter Cookies (Citrus Butter Cookies)

Print Recipe
Soft cookies scented with citrus, a copycat of the ones I enjoyed on my visit to Venice.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 107
Author Annalise

Ingredients

  • ½ cup + 2 tablespoons unsalted butter , at room temperature (141 grams)
  • 1 ¼ granulated sugar (270 grams)
  • 1 tablespoons citrus zest (orange, lemon, lime)
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt (2 grams)
  • 6 large egg yolks
  • 3 cups all-purpose flour (372 grams)

Instructions

  • Preheat oven to 350°F. Line a sheet pan with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and fluffy, about 3 minutes. Add the zest, vanilla, and salt and mix until combined.
  • Add the egg yolks one at time, mixing after each. Add the flour one cup at a time, mixing after each until just combined.
  • Roll a tablespoon of dough into a ball, then roll the ball into a long rope shape about 6 inches long. Shape into an "S" shape and place on the prepared cookie sheet. Repeat with remaining dough.
  • Bake 12-15 minutes, or until cookies just begin to turn golden on the edges. Do not over bake. Cool on a wire rack.
  • Cookies will keep in an airtight container for several days.

Notes

Adapted from Martha Stewart

Nutrition

Calories: 107kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 51mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 183IU | Calcium: 9mg | Iron: 1mg