These tender cookies can be found across Veneto, if not throughout Italy. Not too sweet, they are nice served with coffee after dinner.
:Makes 3 Dozen
2 Cups All-purpose Flour
2/3 Cup Sugar
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
8 Tablespoons, Or 1 Stick Of Softened, Unsalted Butter
1 Teaspoon Vanilla Extract
3 Egg Yolks
1 Teaspoon Lemon Zest, Finely Chopped
1 Egg White
Beat the butter together with the sugar until light and fluffy. Add the egg yolks one at a time, and then add the vanilla and lemon zest. Beat in the flour, salt and baking powder on low speed just until mixed. Shape the dough in a ball, wrap in plastic wrap, and refrigerate for one hour.
Preheat oven to 325 degrees F. Lightly butter and flour two baking sheets. Cut the dough into 3 dozen pieces, and roll each piece into a 4 inch rope. Shape the rope into a circle, and pinch the ends closed. Place the cookies on the baking sheets 1 inch apart. Once all of the cookies are shaped, brush the cookies with the egg white which has been beaten until foamy with a teaspoon or two of water. Bake for 15 minutes or until lightly browned. Cool, and store in airtight containers.
