Venetian Butter Cookies Recipes

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.

VENETIAN BUTTER COOKIES

Steps:

• Mix all the dry ingredients in a bowl, then pour the mixture onto the kitchen bench.
• Make a well in the centre, then add the butter, egg yolks, rum (if using), and lemon zest.
• Work the mixture with your hands until it turns into a smooth dough.
• Wrap the dough in plastic wrap and leave in the fridge for 30 minutes. If you leave it overnight in the fridge, you'll need to take it out about 30 minutes before you start making the cookies.
• Pull walnut size pieces off the ball of dough. Squeeze and roll them gently between your hands until you get a sausage shaped about the thickness of your little finger that measure about 12 cm (5 inches). The length and thickness is to help you form the "s" shape. Gently form it into an "s" and lay it on a cookie tray covered in baking paper.
• Bake the biscuits at 180ºC (350ºF) for 10 - 12 minutes until golden-brown.
• Leave them on the tray to cool for a few minutes after taking them out of the oven so that they "set" a little, then transfer them to a wire grill to cool.

VENICE BUTTER COOKIES (CITRUS BUTTER COOKIES)

Steps:

• 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.

VENETIAN COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease three 15 1/2" x 10 1/2" jelly-roll pans; line pans with waxed paper, allow waxed paper to extend over ends of pans. Grease and flour waxed paper.
• Beat egg whites with 1/2 cup sugar until stiff peaks form; set aside.
• In large bowl with same beaters (no need to wash them), with mixer at low speed, beat almond paste and remaining 1/2 cup sugar until it forms small lumps.
• Beat in margarine or butter until blended. Beat in egg yolks and almond extract. Reduce speed to low; beat in flour and salt just until combined.
• With rubber or silicone spatula, fold egg whites into almond mixture, one-third at a time, until combined.
• Remove one third of batter (about 1 1/2 rounded cups) to a small bowl. Remove half of remaining batter to another small bowl. You should have equal amounts of batter in all three bowls.
• Stir red food coloring into one bowl of batter (5 drops for pastel, 20 drops for dark color).
• Stir green food coloring into second bowl of batter.
• Leave the third bowl uncolored.
• Spread batter into the three pans (one color per pan). With offset metal spatula, spread batter as evenly as possible; each layer will be about 1/8" thick.
• Bake layers 10-13 minutes, rotating pany halfway through cooking time, until layers are just set. Watch closely, you want this to be slightly undercooked.
• Let layers cool 5 minutes in pans on wire racks. Invert layers onto racks; leave waxed paper attached; cool completely.
• When all 3 layers have cooled, place green layer on a platter, remove waxed paper; spread with half of the apricot preserves. Place white layer on top of the green layer, waxed paper side up; remove waxed paper. Spread with remaining apricot preserves. Place red layer on top of white layer; remove waxed paper. Press down gently over entire surface to make sure all layers are firmly attached to each other.
• With a serrated knife, trim edges about 1/4" from each side (cooks' treat). Spread melted chocolate on top of red layer (not on sides). Refrigerate at least 1 hour.
• Cut layers lengthwise into 6 strips. Cut each strip into 12 small rectangles.
• Store cookies in refrigerator in a covered container, with waxed paper between layers.