Bussola Buranello Cookies
- Total Time: 2 hours 30 minutes
- Yield: 16-20 cookies 1x
Ingredients
Units Scale
- 1 stick (125 grams) cold unsalted butter, cut into cubes
- 2 cups (250 grams) All-Purpose flour
- 1/2 cup (110 grams) granulated sugar
- 4 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest (optional)
Instructions
- In a large bowl, whisk together flour and sugar. Add cubed butter and combine using a pastry cutter or a fork (or you can do this in a food processor) until crumbly.
- In a small bowl, combine egg yolks, vanilla, and lemon zest.
- Add yolk mixture to the dry ingredients and mix until dough comes together. Shape into a 12-inch long cylinder and wrap tightly in plastic wrap. Refrigerate dough for 1 hour.
- Remove dough from refrigerator and divide in half. Wrap one half in plastic and return to refrigerator.
- Slice the remaining half of the dough into 8-10 equal portions (you will end up with 16-20 cookies in total).
- Roll each portion of dough into a 6 to 8-inch log and then shape into a backward 'S' or a circle.
- Arrange shaped dough onto Silpat or parchment-lined baking sheets and refrigerate 30 minutes.
- Repeat with remaining dough.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake 13-17 minutes or until they have just reached a pale golden color, but not browned.
Notes
Store in airtight container at room temperature.
Find it online: https://kitchenjoyblog.com/bussola-buranello-cookies/