Italian S Cookies Food

UNCLE FRANK'S ITALIAN "S" COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Mix flour, sugar, shortening, milk, eggs, baking powder, and almond extract in a bowl by hand until smooth.
• Form dough into a 1-inch thick log. Cut small portions and roll into 3-inch long pieces, then shape into "S" shapes. Place on the prepared cookie sheet.
• Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

ITALIAN S COOKIES

Steps:

• Preheat the oven to 350°F/175°C. Position rack to middle.
• Line a large baking sheet with parchment paper.
• In a large mixing bowl, sift together flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
• Slowly add sugar. Continue to whisk until well combined and slightly thickened (about 2 minutes).
• Add the oil, extract, and zest. Combine well.
• Remove bowl from stand.
• Add the sifted dry ingredients and mix with a wooden spoon until well combined, dough will be soft.
• Scoop dough with a medium-sized cookie scoop and drop on a lightly floured surface (approximately 2 tablespoon or 25 grams).
• Roll out each piece in a 4-5 inch strand about ½ inch in diameter.
• Place on a parchment-lined cookie sheet and form into an S shape.
• Brush the tops of cookies with egg yolk mixture.
• OPTIONAL: sprinkle with sugar
• Bake for 15-17 minutes or until bottoms are lightly browned (this is a pale cookie).
• Transfer cookies to a wire rack to cool.

ITALIAN S COOKIES / ESSE BISCOTTI

Steps:

• In a small bowl beat slightly the egg yolks, whole egg, zest and vanilla.
• In a large bowl add the flour, make a well in the middle and add the butter, sugar, salt and egg mixture. With a fork mix until almost combined, then move to a lightly floured flat surface. Knead gently to combine (don't over knead). Dough will be soft. Wrap in plastic and refrigerate one hour.
• Pre-heat oven to 400 F (200 C). Line 2 cookie sheets with parchment paper.
• Remove dough from the fridge and break off small pieces of dough, soften the dough slightly between your finger and roll into approximately 4-6 inches, form into an S shape. Place on prepared cookie sheets and bake for 10 minutes, reduce heat to 320F (150C) and bake for another 10-15 minutes or until lightly golden. Let cool completely before serving. Enjoy.

ITALIAN "S" COOKIES

Steps:

• 1. Combine softened butter and sugar until light and fluffy.
• 2. Add eggs, one at a time, mixing well after each egg.
• 3. Add lemon extract.
• 4. Combine flour and baking powder. Add to butter mixture and mix well.
• 5. Pinch about a 1 inch of dough and between your hands roll dough into a 3-inch log. Shape into an S.
• 6. Place on ungreased cookie sheet. Bake at 350 degrees for 7 to 8 minutes. Cool on wire rack.
• 7. Make a simple glaze with powdered sugar, lemon extract and milk. Dip top of cookies in glaze and let dry on rack.

ITALIAN ANISETTE COOKIES

Steps:

• Preheat oven to 400 degrees. In a large bowl sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream together the butter and sugar.
• Add the eggs, one at a time, mixing well. Mix in the anise. Add in the milk and flour, alternating portions of each until all combined.
• Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary.
• Break off a handful of dough at a time and roll into long pencil, cut into 5 or 6 inch pieces. Shape into 'S' shape on ungreased cookie sheet. These cookies will puff up. Bake approximately 8-10 minutes. Remove to cool on rack, then frost. Makes about 5 dozen depending on size of cookie.
• Frosting: In a large bowl, melt 1 tablespoon of butter. Add in ½ pound of confectioners' sugar. Stir in milk, stirring to incorporate well, to a desired consistency for frosting the cookies. Brush on cookies or use a spoon, apply sprinkles right away and return to rack to set.
• Let cool completely and store in airtight containers.

ITALIAN ANISETTE COOKIES

Steps:

• In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
• In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
• Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
• Cover; refrigerate dough for several hours.
• Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
• Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
• Using a spatula, transfer cookies to a wire rack to cool.
• To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
• Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
• Makes approximately 3 1/2 dozen cookies.