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
  1. In a large bowl, cut butter and shortening into flour with a pastry
  2. blender or two knives, until lumps are as fine as corn meal.
  3. 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.
  4. 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.
  5. 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.
  6. Makes about 6 dozen.
Recipe named for the shape of the cookies