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Venetian Butter Cookies

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The dough for these cookies should be stiff, not crumbly like shortbread, making it easier to form into a tight S shape.

Source: Martha Stewart Living Special Issues 2001
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  • domesticempressLtd
    11 APR, 2010
    In Australia it is called Plain flour.
    Reply
  • domesticempressLtd
    11 APR, 2010
    In Australia it is calle Plain flour.
    Reply
  • zoe2009
    11 APR, 2010
    Love the recipe, but I am from Australia and would like to know what you mean by All Purpose Flour...
    Reply
  • Gloriousjean
    9 APR, 2010
    I love these cookies and so do my grandchildren. I am of Italian descent and these cookies remind me so much of the cookies that my grandmother used to bake. Instead of lemon zest, I use anise. Great with a cup of tea!!!
    Reply
  • Huntgoddess218
    9 APR, 2010
    These would be especially apt to sell at the concession for a local Shakespeare group performing Othello --- The Moor of Venice. LOL
    Reply
  • Carmy
    9 APR, 2010
    .....and my Godparents made this cookies also. Our family is Italian. Thanks for the memories!!!
    Reply
  • dncgfool
    9 APR, 2010
    They are also similar to a Greek cookie Iwas given the recipe for when my kids were teething. They loved them ( so did I with a cup of tea).
    Reply
  • Swtptea415
    17 JAN, 2009
    My Italian aunt always made these cookies. We also called them "S" cookies. We never had a recipe because the old italians never cooked with recipes --- it was all visual and tasting. Thank you for the recipe, it will bring back fond memories .
    Reply
  • denisetollefson
    17 JAN, 2009
    My grandmother also made these cookies. She was from Germany and called them "S" cookies. She added the large granule sugar to the top. She's no longer with us and didn't have a recipe written down, but my mom has found one that comes pretty close, as does this one, with the exception of the lemon zest.
    Reply
  • MS10342917
    16 JAN, 2009
    I don't know about cookies from Venice, but this is very much like the recipe my old Sicilian granny used when she made butter cookies. They were wonderful, but if you didn't dunk them in something to soften them up, they were a bit jarring on the teeth! I think she rolled them out thicker than 1/4 inch . . . maybe more like 1 inch . . . so they were kind of harder than they had to be!
    Reply

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