Welcome to the Free Recipe of the Month!
Each month I feature a free recipe for visitors and regular subscribers. Once the month has passed, the recipe is retired into the BB Recipe Archives. So bake while the oven's hot! These recipes are only here and free for four short weeks.
The free recipe-of-this-month is Italian S Cookies
Italian S Cookies
These are the quintessential dipping cookies –they are buttery, crunchy without being hard and take well to so many finishes. I either dust them with confectioners’ sugar or a fondant and sprinkles which kids love! I use Boyajian Lemon Oil in this recipe as well as fresh lemon zest.
1 cup sugar
Zest of one lemon, finely minced
¾ cup unsalted butter, melted
4 eggs
2 ½ teaspoons pure vanilla extract
½ teaspoon pure lemon oil (I uses Boyajian)
4 cups all-purpose flour
1 3/4 teaspoons baking powder
½ teaspoon salt
Finishing Touches
Egg wash
Fondant
2 cups confectioners’ sugar
1 teaspoon pure vanilla extract
Cream as needed
Colored sprinkles
In a mixer bowl or food processor, blend the sugar and lemon zest. Then add in the butter and combine to make a fluffy mixture. Add in the eggs, cream, vanilla and lemon extracts mixing well and then fold in the flour, baking powder and salt to make a soft but rolleable dough. Cover and refrigerate 20 minutes.
Meanwhile, stack two baking sheets together and line the top one with parchment paper. Preheat oven to 350 F.
For the egg wash, beat an egg and set aside. For the Fondant, blend the confectioners’ sugar with the vanilla, enough cream to make a glaze.
On a lightly floured work surface, form about a third of the dough at a time into a long rope that is ¾ inch thick. Cut in lengths of six inches and shape into an ‘S’. Place on baking sheet. Brush with egg wash. Bake 18-20 minutes until lightly browned. Once cooled somewhat, dust with confectioner’s sugar or glaze with fondant and dust on sprinkles. Let set.
Makes 12-18
