Ligurian Tea Cookies

Directions

In a medium size bowl, cream the butter and sugar. Beat in the mashed yolks until blended. Blend in the zest and vanilla.

Sift the flour, baking powder and salt together then on low speed blend into the butter mixture until a rough dough begins to form.

Gather the dough up with your hands and form it into a disk.

Wrap it in plastic wrap and refrigerate for about an hour.

Preheat the oven to 375°F or 350°F if using a convection oven.

Line 4 baking sheets with parchment paper and set aside.

Divide the dough into quarters; work with one at a time and keep the rest covered.

Roll each piece between two sheets of parchment paper and use a 3 inch scalloped edge cookie cutter to make shapes. Place six on each of the 4 sheets.

Bake the cookies until golden brown, about 7 to 8 minutes. They should remain pale and not browned around the outside edges. Let them cool on the sheets for a few minutes then transfer them to wire cooling racks.

Dust with confectioners’ sugar to serve.

This recipe is featured on show 2215 – Mom’s Cookies / Biscotti della Mamma.