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.
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.
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
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.
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.
Sugar Cookies can be really boring and brittle. This recipe is tasty and the texture of the cookies are crisp on the outside and has a soft texture on the inside. The recipe is originally from Food52. I added some more spices to alter the flavors.
3 1/4 Cups All-Purpose Flour (Plain Flour)
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Pinch Nutmeg
2 Sticks or 8 Oz Unsalted Butter
1 1/2 teaspoon Vanilla Paste
2-3 LARGE Egg Whites
2 Cups Confectioner's Sugar
1/2 teaspoon Vanilla Paste
Whisk all of the dry ingredients together. Cream the butter and sugar till light and fluffy. You can't over mix this, make sure to cream till the butter and sugar have a visible texture and weight change. I'd say by hand this can take up to 10 minutes, by mixer 5 minutes. Add the vanilla paste and egg. Combine. Make sure to scrape the bowl. Add the dry ingredients all at once. Mix till the dough forms. Wrap in plastic wrap and chill for at least an hour. This is going to help the cut outs be easier to cut and give the dough a chance to relax. Pre-Heat oven to 350F or 170C. Roll Dough out on a floured surface to 1/2 inch. Flour your cookie cutters. Cut out the dough. Place on a baking tray with parchment paper. These cookies won't spread so you can put then at least an inch a part. Bake for 10-12 minutes. The edges of the cookie should be SLIGHTLY golden, if the whole cookie is golden, it is overdone and will be brittle. I sometimes check the cookies at 8-9 minutes to make sure the oven isn't running hot. Once out of the oven, transfer to a cooling rack. Make sure to cool before decorating! ROYAL ICING:
Mix the 2-3 egg whites with the confectioner's sugar and vanilla paste. Let cool in the refrigerator. Add any dyes you'd like!
Prep time: Cook time: Total time: Yield: 24 Cookies