Recipes

Essi & Bussolà Cookies, Flavored with Matcha, Cinnamon & Paprika, Butter & Lemon

Essi & Bussolà Cookies 

I had these cookies in Venice and they're buttery and delicious. Originally, the cookies are from the island of Burano in Venice. I'm so glad I found a recipe for these and was able to create some interesting flavors for the holidays, Flavored with Matcha, Cinnamon & Paprika, Butter & Lemon These are worth making for friends and family! Not too sweet and perfect with a chai or a cup of tea. 

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Essi & Bussolà Cookies - Venetian Butter Cookies
I had these cookies in Venice and they're buttery and delicious. Originally, the cookies are from the island of Burano in Venice. I'm so glad I found a recipe for these and was able to create some interesting flavors for the holidays, Flavored with Matcha, Cinnamon & Paprika, Butter & Lemon These are worth making for friends and family! Not too sweet and perfect with a chai or a cup of tea. There recipe is originally from Martha Stewart.
Ingredients
  • 10 Tablespoons Unsalted Butter at Room Temp
  • 1 1/4 cup Sugar
  • 1 Teaspoon or more Vanilla Paste
  • 7 or 8 Large Egg Yolks
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Freshly Grated Lemon Zest
  • 3 Cups (A bit less for the flavored cookies) All Purpose Flour (Plain Flour)
  • 1 1/2 teaspoon For the Matcha Cookies
  • 1 tablespoon of each For the Cinnamon Paprika
Instructions
1. Preheat oven to 350F or 170C degrees. Line baking sheets with parchment paper. 2. Cream butter and sugar, by hand for 10 minutes, mixer for 5 minutes. Make sure to beat till light and fluffy. You will see a difference in texture and weight. You can't over mix so make sure to get this step right. This will distribute the flavors and create a better texture.Add vanilla, lemon zest, and salt. Beat to combine. Add egg yolks, 1 at a time, beating well after each addition, until fully combined. Add flour, 1 cup at a time. This is also where you will add the spices and flavors if you're making separate dough. For Matcha: Add 1 teaspoon of matcha to the flour. For Cinnamon & Paprika Add a tablespoon of each to the flour You'll use 1/4 cup less flour when you add extra spices! 3. 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. This isn't as easy as it sounds. I noticed that doing this when the dough was fresh was the easiest. If there are cracks or tears, don't worry about it. They will taste great. Place on 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.
Details
Prep time: Cook time: Total time: Yield: 15-20