Go Back
–+ servings
Hand holds up an 'o' shaped butter cookie above a white counter and other cookies cooling and a tea cup of hot cocoa.

Venetian Butter Cookies (Bussolai)

A simple recipe for Venetian butter cookies.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Resting Time 1 hour
Total Time 1 hour 37 minutes
Course Dessert
Cuisine Italian
Servings 30 small cookies

Ingredients
  

  • 4 cups cake flour (500 g)
  • 10.5 tbsp softened butter (150 g)
  • 3/4 cup brown sugar (150 g)
  • 6 egg yolks
  • 1 tsp rum or vanilla extract
  • zest 1 large lemon
  • 1/2 tsp salt

Instructions
 

  • In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, combine the sugar with the lemon zest. Add the softened butter and cream well until light and fluffy.
  • Add the egg yolks one at a time and beat well after each addition. Add the rum or vanilla extract.
  • Sift the flour with the salt in a separate bowl and gradually add to the butter mixture. Mix until just combined but do not beat.
  • Shape the dough into a log about 62.5 inches (6 ⅓ cm) diameter, cover with plastic wrap and let sit in the fridge for at least one hour but preferably 3. You may also let it sit overnight and bake the next day.
  • When you are ready to shape the bussolai cookies, preheat the oven to 350°F (180°C). Slice the dough into equal pieces and, with the tips of your fingers, roll each into a rope about 8 inches (21 cm) long with a slightly tapered end. Shape into a circle 2 ¼ -¾ inch (which will be about 6-7 cm in diameter) and place on a baking sheet lined with parchment paper. Alternatively, shape the dough into S shapes.
  • Bake the bussolai cookies for about 14-17 minutes or until they start to turn golden at the edges.
  • Transfer to a wire wrack and let cool completely. Serve with sweet wine, tea or coffee.

Notes

  • When mixing in the flour, it’s important to mix the dough until the point in which the flour is just combined. Overmixing can create a tough cookie.
  • When forming the cookies, stick to the same rule – don’t handle the dough too much or the cookies can get tough.
  • If the dough is sticking, put it back in the fridge for 20 minutes or LIGHTLY flour your hands. 
  • Start with the minimum baking time as most ovens are slightly different. 
 
This recipe is pretty forgiving for Venetian butter cookies including what you do to the ingredients such as:
  • Use regular flour instead of cake flour
  • Use 3 regular whole eggs instead of 6 egg yolks (this will result in a lighter and less golden bussolai cookie)
  • Use white sugar instead of brown sugar
  • Add a combination of orange zest and lemon zest, or completely swap out the lemon for orange.
  • Try another liquor or digestivo of your choice such as grappa instead of rum or vanilla extract. 
  • Shape into as large or small bussolai cookies as you like. In Venice, you will see them as large as a fist. 
Keyword Christmas, easy, Venetian
Tried this recipe?Let us know how it was!