An Italian Classic


  • 250g butter, softened
  • 1 tsp SteSweet Reb A
  • 6 egg yolks
  • 1 tablespoon vanilla
  • 5 cups (600g) all-purpose flour
  • zest of 2 lemons
  • 1 egg


Preheat oven to 170°C.

Cream together butter and SteSweet.

Add egg yolks, vanilla, and lemon zest and mix well. Gradually add flour while stirring. Chill.

Roll out 1/4″ thick and cut in shapes desired.

Beat remaining egg, brush each cookie with beaten egg.

Place on parchment-lined baking sheet and bake for about 24 minutes.