Eat Together, Make Life Delicious...

Every holiday when I was a kid, my Sicilian grandmother Monga, Josephine Concetta or Josey, would prepare S-cookies for the entire family. I would help her in the kitchen and loved to pull a step-stool over to the counter to roll the cookie dough to form into fancy s's. Monga and I could easily spend several hours fulfilling all the requests for S-cookies. We would make several batches because these cookies had become a family favorite for dipping in coffee.

My grandmother's recipe did not use any butter, instead she used olive oil which made these cookies very dense and if overcooked, a bit dry. So when preparing Josey's version, bake them for 10 minutes and then test them. These cookies will last several weeks in a well-sealed tin.

In my house, S-cookies are not just a cookie, rather they symbolize family and good fun. These days, I prepare the tried-and-true Josey's recipe but also whip up another version and have a taste off. I have tried countless new S-cookie recipes and not surprisingly every year Josey's S-cookie always wins. Sure this recipe is simple but its flavor has lots of meaning--family recipes have a way being like that.

Give these recipes a bake, and start your own tasty holiday tradition.

Josey's S-Cookies
6 eggs
1 cup white sugar
1/2 olive oil
3 teaspoons vanilla extract
4 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
powdered sugar for sprinkling

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.

S-Cookies with Butter and Blood Orange Icing
2 stick unsalted butter (8 oz)
2 eggs
1 1/2 cup white sugar

Blood Orange Icing
juice and zest from 1 blood orange
powered sugar

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.

Labels: butter, Easy Desserts, easy holiday desserts, italian food

1 tablespoon olive oil

1 tablespoon unsalted butter

1 large white onion, finely chopped

2 pounds large white mushrooms, stems removed and pulsed in a food processor until finely minced

2 teaspoons fresh thyme leaves, finely chopped

1 teaspoon kosher salt

1 cup torn day-old bread, soaked in 2 tablespoons water (or use white wine or even dry beer!)

½ pound Monterey Jack cheese, grated

1 pound freshly picked crabmeat (blue, king, or snow crab)

Place a rack in the middle of the oven and heat to 375 degrees.

In a medium skillet over medium heat, slick the skillet with the olive oil. Add the butter, onion, minced mushroom stems, thyme, and salt. Sauté until the onions are translucent and the stems have released their juices, about 10 minutes. Remove from the heat and transfer to a medium bowl. Add the soaked bread, cheese, and crabmeat. Mix gently until well combined.

Meanwhile, wipe off the mushroom caps with a damp paper towel and place them in a large bowl. Cover tightly with plastic wrap and steam the mushrooms in the microwave on high heat for about 2 minutes, stirring once. (Timing will vary according to the wattage of your oven. Steam them until they’re just slightly tender—they’ll finish cooking in the oven.) Transfer the mushrooms to several layers of paper towels and let drain.

Arrange the steamed mushroom caps, hollow side up, on a sheet pan. Stuff them with a nice mound of crabmeat stuffing. Don’t pack the filling too tightly. Bake the stuffed mushrooms for about 15 minutes, or until the filling is golden brown. Serve immediately.

Labels: american classics, Appetizer, Blue Crab, Comfort Food, Family Meal, stuffed mushroom caps