by Anne Carter
New Recipe
Course: Dessert Cuisine: Italian Prep Time: 15 minutes Cook Time: 30 minutes Cooling Time: 1 hour Total Time:1 hour 45minutes Calories: 66kcal Author: Anne Carter
– Mixing Bowl – Whisk – Measuring Cups – Baking sheet – Parchment Paper – Cookie Scoop
– 1 PlugraÌ Block Unsalted Butter – 1 confectioners sugar sifted – 2 large egg yolks room temperature – 1 teaspoon vanilla extract – 2 c all purpose flour sifted – 1 teaspoon baking powder – ¼ teaspoon fine sea salt
– Preheat your oven to 350°F and line a baking sheet with parchment paper. – Beat butter in a stand mixer until light and fluffy, about 2 minutes. – Add powdered sugar gradually, beating until smooth with soft peaks. – Mix in egg yolks and vanilla extract until fully incorporated.
– Combine sifted flour, baking powder, and salt, then add to the mixture in batches, mixing until just combined. – Pipe 2-inch sections of dough onto the prepared baking sheet, leaving space between each. Bake for 13-15 minutes until lightly golden. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.