Burano Butter Cookies
Burano Butter Cookies are classic Italian butter cookies made with egg yolks, butter, sugar, flour, lemon zest, and a hint of rum. Lightly crisp at the edges and tender inside, they are traditionally shaped and simply elegant.
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Servings: 12 cookies
Ingredients
- 3 large egg yolks at room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon rum For a non-alcoholic option, substitute rum, almond, or orange extract
- 1 teaspoon finely grated lemon zest
- 2 cups all-purpose flour
- 7 tablespoons unsalted butter at room temperature
- 1 large egg white lightly beaten
Instructions
- In a large mixing bowl, whisk together the egg yolks, granulated sugar, rum (or extract), and lemon zest until the mixture is smooth and well combined.
- In a separate bowl, add the flour. Using a pastry cutter or clean hands, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the egg yolk mixture to the flour and butter mixture. Stir gently until a dough begins to form. Shape the dough into a large log, wrap tightly in plastic wrap, and refrigerate for 20 minutes.
- Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator and divide it into 12 equal portions. Roll each portion into a rope-like log. Shape each log into an “S” or “O” shape and place on the prepared baking sheets.
- Lightly brush the tops of the cookies with the beaten egg white.
- Bake for 13 to 18 minutes, or until the cookies are lightly golden around the edges.
- Remove from the oven and allow the cookies to cool slightly before serving.
Notes
To make Burano Butter Cookies gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend designed for cookies. Ensure the blend contains xanthan gum or a similar binder for best structure. Chill the dough thoroughly, as gluten-free dough can be softer and more delicate to shape.