Of some places there is really nothing that needs saying. Some places you just see. You look, absorb, ponder on and wander in. Of some places so much has already been said. Well said and beautifully said. One of these places is Venice, Italy. A city of mystery & infinite beauty. One of the world’s best cities for wandering while nibbling on Venetian Butter Cookies.
De Chirico-like shadows, small intimate corners, reflections & slices of light on water are what grab my attention. The large, all-encompassing, well-known, travel book images do not particularly enchant me. This is probably a lacking on my part, but one I accept. I am seduced by the little moments wherever I travel. Here are some of them……
One needs nourishment to sustain lengthy wanderings….frothy cups of cappucino and Venetian Butter Cookies help as do glasses of vino, all which are on offer at every corner.
All images taken with iphone 6 the summer of 2015 while wandering Venice without & with my friends Terry and Julie. Two more intrepid wanderers who shared their trip with me. Grazie.
“Venetian Butter Cookies” are ubiquitous in Venice and pretty much all over Italy. They are not too sweet and are the perfect coffee-dipping cookie.
Venetian Butter Cookies
- 1 1/4 sticks of unsalted butter at room temp (10 Tbsps)
- 1 1/4 cups sugar
- 2 tsps vanilla extract
- 2 tsps freshly grated lemon zest
- 1 tsp salt
- 6 egg yolks
- 3 cups all-purpose flour
- Preheat oven to 350 degrees.
- In an electric stand mixer, using the paddle attachment, beat butter and sugar together on medium speed until light and fluffy.
- Turn mixer to low and add vanilla extract, lemon zest and salt.
- Turn mixer too medium and add egg yolks one at a time until well combined.
- Turn mixer to low and add flour 1/4 cup at a time, scraping down bowl as needed, until all flour is incorporated.
- LIne cookie sheets with parchment paper.
- Form cookie dough into 1 inch balls. Roll each into a “rope” about 3 inches long and then shape into an “S”. Repeat with all dough, placing “S” shapes on parchment paper lined cookie sheets as you work about 1 inch apart.
- Bake for about 12-14 minutes or until cookies are firm and light golden brown. Cool on a wire rack.
Note: These cookies are found all over Italy in groceries, little markets, bakeries..fresh or in bags. They will keep for up to 2 weeks in an airtight container and are very good dipped in your favorite Italian coffee.
Teresa Blackburn http://www.teresablackburnfoodstyling.com www.foodonfifth.com
(Based on a Martha Stewart cookie recipe)