S cookies were originally made using a funnel attached to an old-fashioned meat grinder, but they can be formed with a pastry bag.
Sometimes they are shaped like a figure eight.
This cookie is soft when it first comes out of the oven, but crisps up like a sugar cookie as it cools.
They are a cookie jar favorite, but also look stylish on a wedding cookie cake.
Makes about 3 1/2 Dozen
- 3 1/2 cups King Arthur™ Unbleached, All-Purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 2 cups sugar
- 1 cup solid vegetable shortening, melted and cooled
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla
- Preheat the oven to 350ºF. Sift together the flour, baking powder, baking soda, and salt into a bowl.
- In another bowl, whisk the eggs with the sugar until light and lemon-colored.
- Whisk in the shortening, lemon juice, and vanilla. Gradually stir in the flour mixture, mixing well to blend the ingredients. Let the batter sit, covered, for 5 minutes.
- Fill a tipless pastry bag two thirds full of the batter to form 3-inch-long Ss or 8s on cookie sheets.
- Or drop heaping teaspoonfuls of dough onto ungreased cookie sheets, spacing them about 1 1/2 inches apart, and shape each one into a 3-inch-long S, using the back of the spoon.
- Bake the cookies for 10 to 12 minutes, or until pale golden in color.
- Watch carefully and rotate the sheets to prevent burning. Let the cookies cool slightly on the cookie sheets before removing them to cooling racks.
Note: These are wonderful with coffee or tea and make a great after-school snack. They can be frozen, but will be softer in texture.
From the courtesy of: https://www.ciaoitalia.com/seasons/5/502/s-cookies
Meet Anita Augello – The woman behind all of these Italian favorites.
Follow us on Facebook for more recipes and stories.