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Italian S Cookies

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Recipe named for the shape of the cookies

Ingredients You'll Need

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.

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