Stormy Weather

September 16, 2010 at 8:17 pm Leave a comment

It was a cold and rainy night. The rain pelted the slate roof of the old house sending chilling creaks and groans throughout the plaster walls. The windows rattled against the wind and cold drafts floated eerily across the room. Underfoot, the floor was cold, so cold… we had to bake some cookies to warm up.

Venetian Butter Cookies Recipe from MarthaStewart.com

Health Alert!!! These are not at all good for you and I didn’t feel like playing around with the recipe to make it so. They are, however, fun for little ones to practice making the letter “s”.

Makes 4 dozen

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly grated lemon zest (I left this out)
  • 1/2 teaspoon salt
  • 6 large egg yolks
  • 3 cups all-purpose flour

Preheat oven to 350F 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. The cookies will keep in an airtight container for up to 2 weeks.

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Entry filed under: Recipes. Tags: .

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