Short Description:
These Burano Butter Cookies, or Buranelli di Burano, are a true taste of Italy’s Veneto region. Crisp, buttery, and lightly sweetened, these cookies are perfect with a cup of tea or coffee. Inspired by the picturesque island of Burano, known for its colorful houses and lace-making traditions, these simple yet elegant cookies bring a little piece of Italy into your kitchen. They’re light, delicate, and irresistibly delicious.
Why You’ll Love This Recipe?
There’s something magical about these cookies. They may look simple, but every bite is full of rich, buttery flavor. The delicate, crispy texture pairs beautifully with a hot drink, making them perfect for afternoon tea or a coffee break. Whether you’re baking for a special occasion or just want to treat yourself, these Burano Butter Cookies will bring a touch of Italian charm to your dessert table. Plus, they’re surprisingly easy to make, and the whole family will love them!
Ingredients:
To make these buttery little gems, you’ll need:
- Unsalted butter (softened)
- Sugar
- All-purpose flour
- Egg yolks
- Lemon zest (fresh)
- Baking powder
- Vanilla extract
- A pinch of salt
- Pearl sugar (optional, for topping)
(Full ingredient list and measurements below.)
Directions
Step 1: Prepare the Dough
Start by preheating your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. This process will help create the perfect texture for your cookies. Add the egg yolks one at a time, beating well after each addition. Then, stir in the vanilla extract and lemon zest, which will give the cookies a fresh, fragrant kick.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Don’t overwork the dough; it should come together nicely without being too sticky.
Step 3: Shape the Cookies
Once the dough is ready, it’s time to shape the cookies. Traditionally, Buranelli di Burano are shaped into small rings, but feel free to get creative with your shapes. To form the rings, take a small portion of dough and roll it into a ball, then roll it out into a small rope. Pinch the ends together to form a ring. If you want to add a little extra sweetness, sprinkle pearl sugar on top of each cookie before baking.
Step 4: Bake the Cookies
Place the shaped cookies on a baking sheet lined with parchment paper. Be sure to leave a little space between each cookie so they have room to expand. Bake for about 12-15 minutes, or until the cookies are golden brown and crisp around the edges. Keep an eye on them so they don’t over-brown.
Step 5: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on a wire rack. These cookies are best enjoyed when they’re completely cooled, as they will crisp up a little more as they cool. Serve them with your favorite tea or coffee and enjoy a taste of Italy right at home!
Expert Tips and Tricks
- Butter temperature is key: Make sure your butter is softened to room temperature before you start. This helps it mix better and gives your cookies the right texture.
- Chill the dough if needed: If the dough feels too soft to work with, chill it in the fridge for about 30 minutes before shaping the cookies.
- Lemon zest for freshness: The lemon zest adds a lovely, fragrant citrus note that elevates the flavor of the cookies. Don’t skip it!
- Use quality butter: Since the cookies are so simple, the butter flavor really shines through. Use good-quality, unsalted butter for the best results.
- Make them ahead: These cookies keep well in an airtight container for up to a week, so feel free to make them ahead of time.
Recipe Variations and Possible Substitutions
- Add a hint of almond: You can substitute some of the vanilla extract with almond extract for a different flavor twist.
- Shape them differently: While rings are traditional, you can shape these cookies into small balls, crescent shapes, or even sticks if you prefer.
- Dip them in chocolate: For an indulgent touch, dip half of each cookie in melted dark chocolate after they’ve cooled. It adds a nice contrast to the buttery flavor.
- Orange zest: If you prefer orange to lemon, you can substitute the lemon zest with orange zest for a citrusy variation.
Serving and Pairing Suggestions
These cookies are delicious on their own, but here are a few ideas for pairing:
- With a hot drink: Serve them alongside a cup of Italian espresso, cappuccino, or a nice herbal tea like chamomile or lemon balm.
- As a gift: Package these cookies up in a pretty box or tin for a thoughtful homemade gift.
- With fruit preserves: Pair the cookies with a little fruit jam, like strawberry or apricot, for a sweet treat that’s great for brunch or dessert.
Storage and Reheating Tips
- Storage: These cookies can be stored in an airtight container for up to a week at room temperature.
- Freezing: You can freeze the dough before baking it for up to a month. Just wrap the dough tightly in plastic wrap and place it in a freezer-safe bag. When you’re ready to bake, let it thaw in the fridge for a few hours before shaping and baking the cookies.
- Reheating: If you have leftover cookies, just pop them in a preheated 350°F (175°C) oven for about 5 minutes to warm them up and restore some crispiness.
4 FAQs
- Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter for this recipe, as it allows you to control the amount of salt. If you must use salted butter, reduce the added salt in the recipe. - Can I make these cookies without egg yolks?
You can try replacing the egg yolks with a flax egg (1 tablespoon of ground flax mixed with 3 tablespoons of water) or just omit them for a slightly less rich flavor. The texture may change slightly, but they will still be delicious. - Can I double the recipe?
Absolutely! If you’re baking for a crowd or want to have extra to keep on hand, doubling the recipe works perfectly. Just make sure to adjust the baking time if you’re baking multiple trays at once. - How can I make these cookies more crispy?
For extra crispiness, flatten the dough slightly before baking and ensure your oven temperature is correct. You can also bake them a bit longer, but keep a close eye to avoid burning.
Conclusion
Burano Butter Cookies, or Buranelli di Burano, are a sweet, simple treat that’s full of Italian charm. The delicate buttery flavor, combined with the hint of lemon zest, makes them a perfect snack or dessert. Whether you’re serving them at a gathering or enjoying them with your morning coffee, these cookies are sure to impress. Easy to make and even easier to enjoy, they bring a little bit of Italy into your home—one buttery bite at a time.
Burano Butter Cookies (Buranelli di Burano): A Sweet Italian Delight
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 32-35 minutes (including cooling time)
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Burano Butter Cookies, or Buranelli di Burano, are a true taste of Italy’s Veneto region. Crisp, buttery, and lightly sweetened, these cookies are perfect with a cup of tea or coffee. Inspired by the picturesque island of Burano, known for its colorful houses and lace-making traditions, these simple yet elegant cookies bring a little piece of Italy into your kitchen. They’re light, delicate, and irresistibly delicious.
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup sugar
- 2 1/2 cups all-purpose flour
- 4 egg yolks
- Zest of 1 lemon (fresh)
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Pearl sugar (optional, for topping)
Instructions
- Prepare the Dough: Preheat the oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Shape the Cookies: Divide the dough into small portions and roll each into a ball, then roll it out into a small rope. Pinch the ends together to form a ring. Optionally, sprinkle pearl sugar on top of each cookie.
- Bake the Cookies: Place cookies on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown and crisp around the edges.
- Cool and Serve: Let the cookies cool on a wire rack before serving.
Notes
- Ensure butter is softened to room temperature for optimal texture.
- If the dough feels too soft, chill it in the fridge for 30 minutes before shaping.
- These cookies keep well in an airtight container for up to a week.
- You can freeze the dough before baking it for up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg