S Cookies / Esse
MAKES ABOUT 3 1/2 DOZEN
S cookies were originally made using a funnel attached to an old-fashioned meat grinder, but they can be formed with a pastry bag. Sometimes they are shaped like a figure eight. This cookie is soft when it first comes out of the oven, but crisps up like a sugar cookie as it cools. They are a cookie jar favorite, but also look stylish on a wedding cookie cake.
- 3 1/2 cups King Arthur 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.
This recipe was featured on S Cookies / Esse - Episode 502.