Easy Burano Butter Cookies
Buttery Venetian cookies scented with lemon and vanilla, shaped into rings or S-curves. Crisp-edged and perfect with coffee.
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Servings:
Ingredients
Main Ingredients
- 14 tbsp unsalted butter, softened room temperature
- 0.75 cup granulated sugar
- 1 large egg
- 2 egg yolks
- 1.5 tsp vanilla extract
- 1 tsp finely grated lemon zest
- 0.5 tsp fine sea salt
- 0.25 tsp baking powder
- 2.25 cup all-purpose flour spooned and leveled
- 1 tbsp whole milk add if dough seems dry
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour with baking powder and salt in a bowl; set aside.
- Cream butter and sugar until pale and fluffy, about 2–3 minutes.
- Beat in the egg and yolks one at a time, then add vanilla and lemon zest.
- Mix in the dry ingredients on low just until combined. Splash in milk if needed to bring dough together.
- Chill dough 15 minutes to firm slightly for easier shaping.
- Pinch off pieces and roll into 6–7 inch ropes, about 1/2 inch thick.
- Form rings or S-shapes. Arrange on trays, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges are just turning golden and centers look set.
- Cool 5 minutes on the sheet, then transfer to a rack to finish cooling.
Notes
Try a citrus twist by swapping half the vanilla for almond extract, or dip cooled cookies halfway in melted dark chocolate. Store airtight at room temperature up to 1 week, or freeze baked cookies for 2 months.
This recipe is an original creation inspired by classic Easy Burano Butter Cookies flavors. All ingredient ratios and instructions are independently developed.