Italian S Cookies

For several years now I have wanted to make these cookies. I cannot wait to try this recipe, they look fantastic.

Italian Anisette S Cookies

Author: Ashley... Thank you for sharing your family recipe Ashley :)

Recipe type: cookie, dessert

Prep time:  25 mins

Cook time:  10 mins

Total time:  35 mins

Serves: 5 dozen

 

Old recipe for Italian Anisette Cookies, or "S" cookies, like my husband's grandma used to make. These will be a great addition to your holiday cookie tray.

Ingredients

• 1½ sticks of unsalted butter
• 1¼ cups granulated sugar
• 6 large eggs, room temp
• ½ cup milk, room temp
• 5 cups unbleached all purpose flour
• 6 generous teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons anise extract (can use lemon or almond extract)

Frosting:

• 1 tablespoon of unsalted butter
• ½ pound of confectioners’ sugar
• 6 tablespoons milk

Instructions

1. Preheat oven to 400 degrees. In a large bowl sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream together the butter and sugar.
2. Add the eggs, one at a time, mixing well. Mix in the anise. Add in the milk and flour, alternating portions of each until all combined.
3. Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary.
4. Break off a handful of dough at a time and roll into long pencil, cut into 5 or 6 inch pieces. Shape into ‘S’ shape on ungreased cookie sheet. These cookies will puff up. Bake approximately 8-10 minutes. Remove to cool on rack, then frost. Makes about 5 dozen depending on size of cookie.
5. Frosting: In a large bowl, melt 1 tablespoon of butter. Add in ½ pound of confectioners’ sugar. Stir in milk, stirring to incorporate well, to a desired consistency for frosting the cookies. Brush on cookies or use a spoon, apply sprinkles right away and return to rack to set.
6. Let cool completely and store in airtight containers.

Visit http://wishesndishes.com/italian-anisette-cookies/?m for the original recipe, photos and instructions.

A recipe I saw on tv that I want to try

Farro Crespelle aka crepes

Crespelle are very versatile and can be either savory as in this recipe or sweet.

Serves 4 to 5

Ingredients

Crepe Batter

3/4 cup farro flour

3 large eggs

1 tablespoon minced thyme

1 cup whole milk

Butter for pan  

Filling 

6 tablespoons melted butter

10-12 asparagus spears, ends trimmed  

1/2 pound mortadella, thinly sliced

Grated Grana Padano cheese

Directions

Mix the flour and eggs together with a whisk in a medium size bowl. I use one with a spout so I can pour the batter directly into the pan. Whisk in the milk until a smooth batter is obtained.

Melt 1 teaspoon of butter in a 7-inch non stick skillet over medium heat. Pour a scant 1/4 cup of the batter into the pan and swirl the pan to make sure the bottom is evenly coated with the batter with no holes appearing. Allow the crepe to cook until the edges begin to brown slightly and the top of the crepe is firm to the touch. Slide it out onto a piece of wax paper. Continue making crepes, using a little butter in the pan each time if needed to prevent sticking. Stack the crepes as you make them between sheets of wax paper. You should be able to get 10 crepes from the batter. Set them aside or cover them in aluminum foil and refrigerate them for up to 3 days before using.

Preheat the oven to 350°F.

Steam the asparagus until al dente. Drain.

Brush each crepe with melted butter; place a piece of mortadella over the top then add an asparagus spear and roll each crepe up to encase the filling. As you make them, place them in a lightly buttered casserole dish in a single layer.

Pour the remaining butter over the top and sprinkle with the cheese. Bake until nicely browned. Serve hot

Sweet version not made on camera but in the present

This recipe is featured on the Ciao Italia show 2317 - All About Farro.