Venice Butter Cookies (Citrus Butter Cookies)
Soft cookies scented with citrus, a copycat of the ones I enjoyed on my visit to Venice.
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