Canestrelli Cookies
Canestrelli Cookies are buttery Italian shortbread cookies with lemon, egg yolks, and powdered sugar, perfect for Christmas baking and gifting.
Ingredients
- ½ finely greated lemon zest
- 3 cups unbleached flour
- ½ cup powdered sugar
- ¼ cup granulated sugar
- 1 cup unsalted butter
- 4 egg yolks, (save the egg white)
Instructions
- Mix all the above ingredients until you are able to roll the dough with some ease.
- Let it rest, covered in a dark spot for at least 30 minutes.
- Roll it out to a ¼ of an inch and use favorite cutters to make cookies. Place the cookies on parchment paper on a large cookie sheet. With a small brush, brush over a light coat of egg white.
- Bake in the oven at 375F for 10 minutes or when golden.
- Let it cool off and sprinkle powder sugar over it.
Equipment
Notes
Use fresh lemon zest. This tiny amount of citrus makes all the difference and gives the cookies their signature fragrance.
Use room-temperature butter. Softened butter blends easily into the dough, but melted butter will make the cookies lose their shape.
Do not overwork the dough. Work quickly and gently so the butter does not become too warm.
Roll in batches if needed. If the dough becomes too soft, place part of it back in the refrigerator while you continue working.
Keep the cookies the same size. This ensures they bake evenly.
Use parchment paper or a silicone baking mat. Even with plenty of butter in the dough, this helps prevent sticking.
Do not overbake. You want the cookies lightly golden, not deeply browned.
Cool completely before dusting. Powdered sugar will melt into warm cookies, so wait until they are completely cool.
Save the egg whites. They are perfect for making meringues.
Nutrition
Calories: 910kcal | Carbohydrates: 96g | Protein: 14g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 317mg | Sodium: 17mg | Potassium: 126mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1680IU | Calcium: 51mg | Iron: 1.3mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.