These cookies are a traditional treat in Venice and surrounding islands. Originally they were made in a donut shape, but that changed to a backward “S” to better dip into coffee or sweet wine.
3 large egg yolks (room temperature)
1 large whole egg (room temperature)
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
2 1/4cups all-purpose flour
2/3cup butter (softened)
In a small bowl lightly beat the egg yolks, whole egg, zest and vanilla.
In a large bowl add the flour, make a well in the middle and add the butter, sugar, salt and egg mixture. With a fork mix until almost combined, then move to a lightly floured flat surface. Knead gently to combine (don’t over knead). Dough will be soft. Wrap in plastic and refrigerate one hour
Pre-heat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
Remove dough from the fridge and break off small pieces of dough, soften the dough slightly between your finger and roll into approximately 4-6 inches, to form into an S shape. Bake for 12 – 15 minutes.Let cool completely and store in airtight container.