Italian S Cookie Version
Delicious Venetian Cookies
(Bussola Buranello Cookies)
1/2 cup unsalted butter
1/2 cup sugar
Add to butter mixture:
2 cups flour
4 large egg yolks
2 teaspoons vanilla (I love lemon so I use 1 teaspoon vanilla and 1 teaspoon lemon extract) or of course you can skip lemon all together and use anise flavoring that's what my grandmother loved to use
2 teaspoons freshly grated lemon peel
Mix all together until dough just blends in a ball takes a few minutes or so using an industrial mixer so be patient. If dough won't come together add a few drops of water at a time. The moisture level comes from the eggs so if you don't use large these will be too dry.
Wrap in plastic wrap and refrigerate for 1 hour. Roll out into S shaped cookies by rolling into a long then bending into an S shape.
Bake at 350 for 13 to 17 minutes. Leave plain or frost with a mixture of powdered sugar and water glaze then use sprinkles on top if you like.
Greek S Cookie Version
Very buttery cookie with spices
1 cup butter softened
3/4 cup sugar
1/2 teaspoon anise or almond extract
2 1/4 cups flour
1/2 teaspoon vanilla extract or lemon extract
pinch of cinnamon, cloves and nutmeg
Powdered Sugar for dusting after cooled
Preheat oven to 400 degrees and line cookie sheets with parchment paper.
Cream the sugar in a large bowl with butter until light. Add all the rest of the ingredients except powdered sugar until ball forms.
Using around 2 teaspoons of dough roll into a log then form S shapes placing on cookie sheets. Bake until slightly browned edges form on the sides around 10 minutes. Cool completely then sprinkle with powdered sugar.
Note: these are more of a butter cookie on wedding cookie trays.
If you want the dense heavy version try this recipe click link below:
Orange Juice Italian Cookies Proceed making S shaped cookies using floured hands. Then frost.