S-Cookies with Butter and Blood Orange Icing
- 2 stick unsalted butter (8 oz)
- 2 eggs
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1 1/2 cup white sugar
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1 1/2 tablespoon vanilla extract
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3 1/4 cups flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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Blood Orange Icing
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juice and zest from 1 blood orange
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powered sugar
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In a mixer fixed with a paddle attachment, whip the butter, eggs and sugar until pale. Add in the vanilla extract. In a separate bowl sift together the flour, baking powder and salt. Slowly add this into the butter mixture. Mix until well combined. Transfer the dough into the refrigerator for 30 minutes. Preheat the oven to 350F. Remove some of the dough and roll it into thin cigars, a little smaller than 1/2-inch thick. Cut into 2 inch pieces and form into "S" making sure the ends of the "S" touch the body of the "S". Bake the S-cookies for 12 minutes. Makes about 5 dozen S-cookies. Prepare the Blood Orange Icing by combining the juice and zest from one blood orange and enough powdered sugar to create icing to your desired consistency. Spread the icing over the cookie following the S shape.
Josey's S-Cookies with Olive Oil and Powdered Sugar
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6 eggs
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1 cup white sugar
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1/2 olive oil
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3 teaspoons vanilla extract
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4 cups flour
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3 teaspoons baking powder
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1/4 teaspoon salt
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powdered sugar for sprinkling
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Preheat the oven to 350F. In a mixer fitted with a paddle attachment whip the eggs and sugar until pale. Add in the olive oil and vanilla extract. In a separate bowl sift together the flour, baking power, and salt. Slowly add the flour to the egg mixture. When the dough forms, turn off the mixture. If the dough is try, add a few more drops of olive oil. Turn out the dough onto a floured surface. Roll some of the dough into thin cigars, a little smaller than 1/2-inch thick. Cut a piece about 2 inches long and form it into "S" making sure the ends of the "S" touch the body of the "S". Bake the S-cookies for 10 to 15 minutes or until your desired doneness. Sprinkle with powdered sugar.