Venetian Butter Cookies (Citrus Butter Cookies)
- 10 tablespoons unsalted butter , at room temperature (140 grams)
- 1 ¼ cup granulated sugar (250 grams)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ teaspoon salt
- 6 large egg yolks
- 3 cups all-purpose flour (360 grams)
Preheat oven to 350°F and line a sheet pan with parchment paper.
In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and creamy, about 3 minutes. Add the vanilla, lemon zest, and salt and beat for a minute to combine. Add the egg yolks one at a time, mixing after each. Add the flour 1 cup at a time, mixing until just combined after each addition.
Take a walnut sized piece of dough and roll into a ball, then use your hands or a flat surface to roll the dough into a rope about 5 inches long and ½ inch thick. Shape the dough into an "S" and place on the parchment lined sheet pan.
Bake for 12-15 minutes or until they just start to turn golden. Cool on a wire rack.
Calories: 154kcal, Carbohydrates: 23g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 61mg, Sodium: 52mg, Potassium: 22mg, Fiber: 1g, Sugar: 10g, Vitamin A: 211IU, Calcium: 10mg, Iron: 1mg