Buranelli Venetian Butter Cookies Food

BURANELLI: VENETIAN BUTTER COOKIES

Steps:

• In a medium bowl, combine the flour and salt.
• In a small bowl, combine the sugar, lemon zest and orange zest. Using your fingers, rub the zest into the sugar, infusing the sugar with the oils from the zest.
• In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream the butter and sugar until light and fluffy, about 3 - 5 minutes. Pause and scrape the bowl a couple times to ensure even mixing.
• Add the egg yolks to the butter and sugar a couple at a time, beating well after each addition.
• Pour in the vanilla extract and the rum and stir to combine.
• With the mixer on low, gradually add in the dry ingredients and mix until combined.
• Shape the dough into a log on a sheet of plastic wrap. Wrap the dough and chill it in the refrigerator for at least one hour.
• Preheat the oven to 175°C (350°F).
• Slice the dough into 30 equal pieces. Roll each into a rod using the palms of your hand or on the counter with the tips of your fingers. Shape each rod into an inverted 'S' and place on a parchment lined baking sheet.
• Bake the cookies for 15-20 minutes at 175°C (350°F), until they're pale blond and just starting to turn golden at the edges.
• Let cool to room temperature before serving. Store in an airtight container at room temperature.

BUSSOLA COOKIES FROM BURANO {VENETIAN BUTTER COOKIES}

Steps:

• In one bowl, stir together the flour and sugar.
• Use a pastry cutter or fork to cut the butter into the flour mixture until crumbly.
• In a small bowl, stir together egg yolks, vanilla, and lemon zest.
• Add the egg yolks and mix until the dough comes together.
• Shape into a foot long cylinder and wrap well in plastic wrap.
• Refrigerate for at least an hour.
• Divide the dough in half, return one half to the refrigerator until needed.
• Line two baking sheets with parchment paper.
• Slice half the dough into 8 to 10 equal pieces, and roll each piece into a 6 to 7 inch long rope.
• Shape into a backward S.
• Place the shaped cookies on the prepared baking sheets and refrigerate for 30 minutes.
• Shape the remaining refrigerated dough and refrigerate.
• Preheat oven to 350 degrees F. and bake the cookies for 13 to 15 minutes or until the cookies just begin to brown on the bottom. (The cookies will crisp up as they bake)
• Cool completely and then store in an airtight container.

VENETIAN BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat on medium until light and fluffy, about 2 minutes. Add vanilla, lemon zest, and salt. Beat to combine. Add egg yolks, 1 at a time, beating well after each addition, until fully combined. Reduce speed to low, and add flour, 1 cup at a time, beating until fully combined
• Roll a walnut-size piece of dough into a ball, then roll out into a rope about 3 inches long and 1/4 inch in diameter. Shape into a decorative S. Transfer to prepared baking sheet. Repeat with remaining dough, placing cookies about 1 1/2 inches apart on baking sheet. Bake until firm, 12 to 15 minutes. Transfer to wire racks to cool.