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Recipe: S Cookies
Similar Categories: Cookies
MAKES ABOUT 3 1/2 DOZEN
3 1/2 cups 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.
3 1/2 cups 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.
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