* **Ingredients:** * 2 1/2 cups all-purpose flour * 1/2 cup granulated sugar * 1/2 cup unsalted butter, softened * 1/4 cup milk * 1 large egg * 1 teaspoon vanilla extract * 1 teaspoon baking powder * 1/4 teaspoon salt * **Directions:** 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. In a large bowl, cream together the butter and sugar until light and fluffy. 3. Beat in the egg and vanilla extract until well combined. 4. In a separate bowl, whisk together the flour, baking powder, and salt. 5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until a dough forms. 6. Roll small portions of the dough into ropes about 4 inches long. Shape each rope into an “S” shape and place on the prepared baking sheet. 7. Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. * Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutesKcal: 90 kcal per cookie | Yield: 24 cookies
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# Traditional Italian Vanilla S-Shaped Cookies
* **Ingredients:**
* 2 1/2 cups all-purpose flour
* 1/2 cup granulated sugar
* 1/2 cup unsalted butter, softened
* 1/4 cup milk
* 1 large egg
* 1 teaspoon vanilla extract
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* **Directions:**
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until a dough forms.
6. Roll small portions of the dough into ropes about 4 inches long. Shape each rope into an “S” shape and place on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
* Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutesKcal: 90 kcal per cookie | Yield: 24 cookies