The S Cookie


since my mom passed away, i feel like everyday has been a blur.  i wake up, try to get things in order for my dad before i go back to work, write out the thank you cards from the funeral, mow the grass, do the laundry… and try not to let the utter sadness take over, when i see something that reminds me of her. which is everything.

nothing seems the same. and i guess life will never be the same, which i know i have to accept and move on, right? everybody goes through this, dealing with the death of someone close to them at some point in their life.


but it still sucks.

my husband lost his mother and father in three months.  i lost a cousin and mother in nine.

holiday traditions will change, but new traditions will emerge.


so in honor of my mom, i decided to try to make a batch of her famous S cookies. i have a recipe. i think i made them once. i really don’t remember.

my Nonna made S cookies.  her cookies were sprinkled with sugar.  my mom’s S cookies were softer and glazed with a powdered sugar icing flavored with a touch of anise. and i could taste the love in every bite.

i hope my S cookies will be as good as hers someday.



S cookie

img_1033-4   Dough:

  • 4 cups all purpose flour
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1 (1 cup) Crisco Baking Stick, All-Vegetable Shortening cut into 1/2 inch slices
  • 3 large eggs (beaten)
  • 1/2 cup orange juice

Preheat oven to 350 degrees.

In a stand mixer fitted with a dough hook, mix the flour, sugar and baking powder.

Tip:  When using the dough hook attachment set the speed according to the instruction booklet for your mixer.  My Kitchen Aid mixer states to set speed at two.

Add one Crisco slice at a time to mixer, mixing until crisco is incorporated. May need to scrape down sides.

Make a well in center of dough.

Add beaten eggs and orange juice. Mix until dough is incorporated.  Let dough hook knead dough until dough pulls away from the sides of bowl, about 2 – 5 minutes.

On a floured surface roll out dough to about 12 – 14 inches in length and about 3/4 inch diameter.Cut rolled dough into 5 inch logs and shape into a S.

Place on a parchment lined baking sheet, about 2 inches apart.

Bake for 20 – 25 minutes or until bottom is golden brown. Tops of cookies will have a cracked appearance.

img_1033-4  Icing:

  • 1 cup powdered sugar
  • 3 tbsp and 1 tsp hazelnut coffee cream
  • 1/8 tsp anise extract

Tip: Anise can be overpowering. Think black licorice. You can adjust the amount to taste.  Use less or more or none at all.  

Mix ingredients in a small bowl using a spoon or whisk.  Spread icing onto each S cookie and place on a wire rack.


Tip:  The icing will run off the cookie a bit, so place a lint free towel or sheet underneath the wire rack. Otherwise you will have a sticky counter to clean up afterwards.


Allow icing to harden at least 8 hours. I frosted the cookies the night before and by the next morning the S cookies were ready for delivery to my father’s house.

and some cookies i saved for us for the cookie jar later.


so i am suprising my father with these S cookies, waiting for him to critique. eek. my husband loved them. yay!

but the best thing about making these S cookies was it made me the happiest i have been in weeks. and i truly believe my mom was with me, when i made this batch.

so here’s to you mom, my little green eyed angel.

– f.

p.s.  if you Google S cookies you will find a slew of recipes. just discovered this recently,  and the recipes vary. my mom always said different regions in Italy have their own version of the S cookie. kind of neat.

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