The Sicilian S Cookie is the first cookie recipe I learned how to make from my mom and from our Sicilian and Italian friends. They are the one cookie that brings back so many childhood memories.
I can remember putting together the dough at Christmas time and taking out the portions of dough piece by piece. And then rolling the dough into the strips that would become the most beautiful S. Now these S’s were never completely perfect and that is what made them so beautiful. They are what I dreamed of having for breakfast every day and I still prefer these cookies to almost any thing with my coffee in the morning.
They are not only the most perfect breakfast cookie but are also perfect for a break any time during the day.
Sicilian S Cookies
- 4 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 4 eggs additional 1 for egg wash
- 1 cup granulated sugar plus extra for topping
- 3/4 cup vegetable oil
- Zest of one lemon I used organic
- Preheat the oven to 375 degrees. Prepare several baking sheets by lining them with parchment paper and set aside.
- In a large bowl, whisk together the flour and baking powder; set aside.
- Add eggs, sugar, oil and lemon zest to your mixer bowl. Mix on low speed until combined.
- Slowly add in the flour mix 1/2 cup portion at a time and mix on medium speed until you have a soft dough. Take care not to over mix the dough.
- Dump out the dough onto a clean and lightly floured surface. Work the dough just a bit until it is smooth and cohesive.
- Scoop out portions (2 Tablespoons) of the dough on place on the floured surface. Roll the dough piece into a 4-5 inch strand (1/2 inch diameter). Form into an S and place on parchment lined baking sheet. You could pull portions of dough and they could be between 3-8 inches long. I had a mix of small, medium and large cookies. Press gently to flatten a little. Continue shaping the rest of the cookies and place them about 1-inch apart.
- In a small bowl beat the egg to make the egg wash. Brush each cookie with the egg wash.
- Bake for 15-20 minutes and until golden brown. Depending on the size, some could be done sooner, so be sure to start checking them at about 13 minutes. Store in an airtight container.