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.
Nutrition Facts : Calories 110 kcal, Carbohydrate 15 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 37 mg, Sugar 6 g, ServingSize 1 serving
UNCLE FRANK'S ITALIAN "S" COOKIES
This cookie has been a tradition for several generations in my Sicilian family. Our Uncle Frank always made them for us. They are thought to be a Christmas cookie, but he would make them all year long. Sometimes instead of sprinkles he would top them with sesame seeds.
Provided by mrsjohnson
Categories World Cuisine Recipes European Italian
Time 35m
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 17.7 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 61 mg, Sugar 5.7 g
ITALIAN COOKIES I
This cookie recipe has been handed down to me from my grandmother. It has been in the family for at least four generations.
Provided by C. Davis
Categories World Cuisine Recipes European Italian
Time 35m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.8 g, Cholesterol 44.6 mg, Fat 6.1 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 3.5 g, Sodium 129.7 mg, Sugar 5.7 g
ITALIAN "S" COOKIES
We really enjoyed these traditional Italian cookies. They're light and airy with a hint of lemon flavor. The delicate cookie just melts in your mouth. Delicious alongside a cup of coffee. They'll look great on your Christmas cookie platter.
Provided by denise hagar
Categories Cookies
Time 20m
Number Of Ingredients 10
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 RICOTTA COOKIES
Jessica Hulett's tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett's grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield About 6 dozen
Number Of Ingredients 12
Steps:
- Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
- Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
- Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 12 grams, TransFat 0 grams
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