By Nathan Zabaldo
Homemade Sicilian S Cookies Recipe
11 steps
Prep:30minCook:30min
Bring my Sicilian grandma right to your kitchen with this generations old easy to make S cookie recipe that is guaranteed to produce smiles!
Chef Notes:
Make-Ahead: You can make these up to 2-3 days ahead of time.
How to Store: Keep these in plastic bags at room temperature for up to 6 days or in the refrigerator for up to 8 days. These freeze extremely well in plastic bags for up to 3 months. Thaw at room temperature and serve.
Be sure the butter is softened before trying to cut it into the dry ingredients.
My Aunt Pam swears that if you use ½ Blue Bonnet margarine, the cookies will taste better. I used all unsalted butter, but it’s up to you.
If butter is too expensive you can use 100% margarine, which is what my grandma did.
My family also adds up to 4 tablespoons of vanilla, but that’s too much for me.
To fast track this recipe cut the butter into the dry ingredients in a food processor and then transfer to a stand mixer with the hook attachment and knead in the wet ingredients.
Updated at: Thu, 17 Aug 2023 13:10:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
11
Moderate
Nutrition per serving
Calories113 kcal (6%)
Total Fat5 g (7%)
Carbs15.7 g (6%)
Sugars7.9 g (9%)
Protein1.4 g (3%)
Sodium62.5 mg (3%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
50 servings
Instructions
Step 1
Preheat the oven to 350°.
Step 2
Add the flour, sugar, and baking powder to a large bowl and using a pastry knife cut in the butter until the mixture becomes like a meal or is very small like cous cous. Set aside.
Step 3
In a separate bowl whisk together the eggs and vanilla until completely combined.
Step 4
Transfer the dry ingredients to a clean surface and form a well in the center. Pour the wet ingredients to the center of the well and knead the dough for 4-5 minutes or until it forms a smooth cookie dough.
Step 5
If the dough is dry add 1 tablespoons of cold water at a time while kneading until the dough is soft. Do not add too much or the dough will become too wet and sticky.
Step 6
Add the dough to a bowl and chill in the refrigerator for 20 minutes.
Step 7
Take the dough out and take about 2 tablespoons of dough and roll it out on a clean surface until it’s about a ½” to ¾” in diameter and 5”-6” in length.
Step 8
Curl up each end to the center to form an S shape and then add to a cookie sheet tray lined with parchment paper about 2” apart from one another. Use the dough until it is all gone.
Step 9
Bake the cookies on the bottom rack of an oven for 350° for 5 minutes and then the top rack at 350° for 5 minutes or until very lightly browned around the bottom edges.
Step 10
Cool completely.
Step 11
While the cookies are cooling whisk together powdered sugar and milk in a small bowl until combined then dip the top part of the s cookie in the glaze and set on a rack until the glaze has formed to the cookie. You can also brush the glaze on if you’d like.
View on Sicilian S Cookies
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
