Ingredients
Instructions
- In a mixing bowl, beat the softened butter with the sugar until light and fluffy.
- Add the egg, lemon zest and vanilla extract (or seeds) to the butter mixture. Mix until fully incorporated.
- Flour: Gradually mix in the sifted flour and a pinch of salt. Stir until a soft dough forms. The dough should be smooth and pliable, not sticky.
- Shape into S's: Take small pieces of dough (about the size of a walnut), roll each into a rope ~10–12 cm (4–5 in) long, then shape into an “S”. Place on a parchment-lined baking sheet.
- Chill the formed cookies in the fridge for 10–15 minutes to help hold their shape. (optional)
- Bake: Preheat oven to 170°C (340°F). Bake for 12–15 minutes, or until the edges just start to turn golden. Do not overbake.
- Cool & serve: Let cookies cool on a rack. Optionally dust with powdered sugar before serving.
Notes
Use Room Temperature Ingredients:
Ensure your butter and egg are at room temperature for smoother mixing and a more cohesive dough. Don’t Overwork the Dough:
Mix just until the ingredients come together to keep the cookies tender and avoid toughness. Chill Before Baking:
Refrigerate the shaped cookies for 10–15 minutes before baking to help them keep their S-shape and prevent spreading. Roll Even Ropes:
Roll the dough into ropes of consistent thickness (~1 cm or ½ inch) for even baking and symmetrical cookies. Don’t Overbake:
These cookies should be light golden, not brown. Overbaking will make them dry or hard. Esse di Raveo are classic butter-and-sugar cookies, so their nutrition is very similar to other traditional Italian butter cookies.
%DV based on a 2,000-calorie diet.
Most calories come from:
Butter → primary source of fat and saturated fat
Sugar → main contributor to total carbohydrates and added sugars
Flour → provides the bulk of the remaining carbohydrates and some protein Together, butter and sugar typically account for the majority of the cookie’s calories, which is why these cookies are energy-dense despite their small size.
Ensure your butter and egg are at room temperature for smoother mixing and a more cohesive dough. Don’t Overwork the Dough:
Mix just until the ingredients come together to keep the cookies tender and avoid toughness. Chill Before Baking:
Refrigerate the shaped cookies for 10–15 minutes before baking to help them keep their S-shape and prevent spreading. Roll Even Ropes:
Roll the dough into ropes of consistent thickness (~1 cm or ½ inch) for even baking and symmetrical cookies. Don’t Overbake:
These cookies should be light golden, not brown. Overbaking will make them dry or hard. Esse di Raveo are classic butter-and-sugar cookies, so their nutrition is very similar to other traditional Italian butter cookies.
Nutrition Facts Esse di Raveo
(Estimated Serving per 1 cookie (25 g)
| Nutrient | Amount | %DV |
|---|---|---|
| Calories | 120 | — |
| Total Fat | 6 g | 8% |
| └ Saturated Fat | 3.5 g | 18% |
| Cholesterol | 20 mg | 7% |
| Sodium | 55 mg | 2% |
| Total Carbohydrate | 15 g | 5% |
| └ Dietary Fiber | 0.5 g | 2% |
| └ Total Sugars | 6 g | — |
| └ Added Sugars | 6 g | 12% |
| Protein | 2 g | 4% |
Sugar → main contributor to total carbohydrates and added sugars
Flour → provides the bulk of the remaining carbohydrates and some protein Together, butter and sugar typically account for the majority of the cookie’s calories, which is why these cookies are energy-dense despite their small size.