Soft cookies scented with citrus, a copycat of the ones I enjoyed on my visit to Venice.
Course Dessert
Cuisine Italian
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Servings 24cookies
Calories 107
Author Annalise
Ingredients
½cup+ 2 tablespoons unsalted butter, at room temperature (141 grams)
1 ¼granulated sugar(270 grams)
1tablespoonscitrus zest(orange, lemon, lime)
1tablespoonvanilla extract
½teaspoonsalt(2 grams)
6large egg yolks
3cupsall-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.