Italian S Cookies
1/4 lb. ( 1/2 cup) butter
1/2 lb. (1 cup) vegetable shortening
5 cups sifted flour
1/2 cup milk, scalded and cooled to lukewarm
1 tbsp. sugar
2 tsp. vanilla
1 cake of yeast (I use a packet of dry instant yeast)
2 eggs, beaten
1 lb. confectioners' sugar
In a large bowl, cut butter and shortening into flour with a pastry
blender or two knives, until lumps are as fine as corn meal.
In a medium bowl, combine milk, sugar and vanilla. Add yeast and stir until dissolved. Add to flour mixture with beaten eggs; mix well. If dough is too sticky, add a little more flour. Dough should be soft but not sticky.
On a floured surface, knead dough for 5 minutes. Place in a greased bowl, cover and let rise until doubled in bulk, about 1 hour.
Sprinkle a work surface with confectioners' sugar. Punch down dough. Break off small pieces and roll between palms into a short rope. Roll in sugar. Shape into an ``S.'' Place on greased baking sheets. Bake at 375 degrees for 12 to 15 minutes. Remove from pan at once.
Makes about 6 dozen.
Pairs Well With
Recipe named for the shape of the cookies