These traditional Italian cookies have a lovely lemon flavor, a little bit of vanilla and are sweetened with just the right amount of sugar. As they are a dry (but not too dry) cookie, they're ideal dunked in a coffee for breakfast or enjoyed on their own as part of a cookie platter or afternoon tea.
4ouncescold unsalted butter(1 stick/115 grams (cut into small pieces))
2eggs
1cupgranulated sugar(200 grams)
2teaspoonsbaking powder
2teaspoonsvanilla extract
Grated zest of one lemon
½teaspoonsalt
Instructions
Line two large baking sheets with parchment paper. Preheat the oven to 350ºF/180ºC.
Cut the butter into small pieces.
In a large bowl, combine the flour and butter. Rub the flour and butter with your fingertips until the mixture resembles fine breadcrumbs.
Make a well in the middle and add the eggs, sugar, baking powder, vanilla extract, lemon zest salt.
Use a fork to whisk together the eggs and gradually bring in and incorporate the other ingredients and the flour mixture.
When it becomes too hard to use a fork, use your hands to gently press and knead the mixture until it forms a smooth dough. Form into a ball.
Cut the dough ball into quarters then divide the quarters in half. You will have 8 even portions.
Take one portion and roll it into a 6 inch (15 cm) long log. Cut the log into 6 even pieces.
Roll each piece into 4 inch (10 cm) long sticks and form the shape of an “S”.
Transfer the cookies to a prepared baking sheet and bake for 10-12 minutes or until golden brown.
Transfer to wire rack to cool completely.
Notes
Remember to measure the flour correctly by stirring it to lighten and fluff it up and then spoon into cups without packing down. Alternatively, use kitchen scales for greater accuracy.
Tips for Success
Use cold butter and just the tips of your fingers when combining the butter into the flour.
Please be sure not to over knead the cookie dough.
If your kitchen is warm, the dough may be sticky. In this case, pop it into the fridge for 30 minutes to cool.
If still too sticky, add a little flour.
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