Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
36
Yield:
36 cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.

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  • 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.

Cook's Notes:

You can use vanilla extract for almond extract, and 4 small eggs instead of 3 large eggs.

3 large or 4 small eggs

Make an optional frosting by mixing confectioners' sugar and milk, as needed, until smooth. Stir in 1/4 teaspoon vanilla extract. Frost top of cookie and, if desired, sprinkle with decoration sprinkles. Let air dry and enjoy.

Nutrition Facts

137 calories; protein 2.2g; carbohydrates 17.7g; fat 6.3g; cholesterol 15.6mg; sodium 61mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/15/2020
This is a perfect “s” cookie recipe. I grew up in an Italian neighborhood and this reminded me so much of what I enjoyed during my childhood. I substituted the almond extract for vanilla, which is just a matter of preference. Enjoy! And thank you for posting this most amazing recipe. Read More