Burano Butter Cookies
Classic Italian butter cookies from the island of Burano, delicately flavored with lemon zest and a hint of rum. Crisp on the outside, tender within, and perfect for tea or dessert.
12 Servings
Ingredients
- 3 large egg yolks at room temperature
- ½ cup 100g granulated sugar
- ½ teaspoon rum or substitute with almond or orange extract for a non-alcoholic version
- 1 teaspoon freshly grated lemon zest
- 2 cups 250g all-purpose flour
- 7 tablespoons 100g unsalted butter, softened
- 1 large egg white lightly beaten (for brushing)
Instructions
Prepare the Egg Mixture:
- In a medium bowl, whisk together the egg yolks, granulated sugar, rum (or preferred extract), and lemon zest until well combined and slightly pale in color.
Incorporate the Butter into the Flour:
- In a separate large bowl, add the all-purpose flour. Using a pastry cutter or clean hands, cut the softened butter into the flour until the mixture resembles coarse crumbs.
Form the Dough:
- Pour the egg yolk mixture into the flour-butter mixture. Mix gently with a spatula or by hand until a cohesive dough forms. Shape the dough into a log, wrap it in plastic wrap, and refrigerate for 20 minutes to firm.
Preheat the Oven:
- While the dough is chilling, preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.
Shape the Cookies:
- Remove the chilled dough from the refrigerator and divide it into 12 equal portions. Roll each portion into a rope approximately 4–5 inches long. Shape each rope into an "S" or "O" and place them on the prepared baking sheets, leaving space between each cookie.
Brush with Egg White and Bake:
- Lightly brush the tops of the shaped cookies with the beaten egg white. Bake for 13 to 18 minutes, or until the cookies are lightly golden at the edges. Rotate the baking sheets halfway through for even baking.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve plain or with coffee or tea.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum or a similar binding agent. Be sure to check that all other ingredients, including extracts and butter, are certified gluten-free to prevent cross-contamination.