Combine the butter and sugar in a mixing bowl and beat for 3 or 4 minutes, until soft and light, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle.
Add the egg and continue beating until the mixture is smooth. Mix the flour with the baking powder and soda. Sift the flour mixture over the butter mixture and stir it in gently with a rubber spatula.
Line 2 or 3 cookie sheets with parchment and pipe the batter onto the paper, using a pastry bag fitted with a
Bake the esse at 325 degrees for about 12 minutes, until they spread and turn a deep golden color. Carefully remove them from the cookie sheets with a thin spatula or pancake turner and cool them on racks. Store the esse in a tin between layers of wax paper.
© 1990 Nick Malgieri. All rights reserved.