Riscotti’s S Cookies
Riscotti’s S Cookies are a delightful, classic treat that brings a perfect balance of sweetness and flavor. With a soft, buttery base and a hint of anise (or your choice of lemon or almond extract), these cookies are shaped into charming ‘S’ forms and baked to a light golden perfection.
Topped with a simple, sweet frosting and a sprinkle of color, they’re perfect for any occasion. Easy to make and wonderfully delicious, these cookies will quickly become a favorite for sharing with family and friends!
Why You’ll Love This Recipe:
Perfectly Balanced Flavor: The combination of buttery dough and a hint of anise (or lemon/almond extract) gives these cookies a unique and fragrant flavor that’s both sweet and satisfying.
Soft and Light Texture: The cookies have a soft, pillowy texture that puffs up perfectly during baking, making each bite melt in your mouth.
Simple Yet Elegant: With their charming ‘S’ shape and colorful frosting, these cookies look as beautiful as they taste, making them a great addition to any dessert table or festive occasion.
Customizable: You can adjust the flavor by choosing from anise, lemon, or almond extract, allowing for a variety of tastes to suit your preferences.
Easy to Make: Despite their elegant appearance, these cookies are easy to prepare, requiring simple ingredients and basic baking techniques.
Key Ingredients:
Unsalted butter (for a rich, smooth base)
Granulated sugar (to sweeten the dough)
Eggs (to bind the ingredients together)
Milk (adds moisture and softness)
Unbleached all-purpose flour (for structure and texture)
Baking powder (helps the cookies puff up)
Anise extract (for a classic, aromatic flavor, or substitute with lemon or almond extract)
Riscotti’s S Cookies
Ingredients:
1½ sticks unsalted butter
1¼ cups granulated sugar
6 large eggs, room temperature
½ cup milk, room temperature
5 cups unbleached all-purpose flour
6 teaspoons baking powder
½ teaspoon salt
2 teaspoons anise extract (or lemon or almond extract for variation)
Frosting:
1 tablespoon unsalted butter
½ pound confectioners’ sugar
6 tablespoons milk
Instructions:
Preheat the Oven: Set the oven to 400°F.
Prepare the Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar: In a separate large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the Eggs and Extract: Add the eggs one at a time, mixing well after each addition. Stir in the anise extract (or lemon/almond extract).
Incorporate the Milk and Flour: Gradually add the milk and the sifted flour mixture, alternating between the two until fully combined.
Knead the Dough: Turn the dough onto a floured surface and knead until it is firm and no longer sticky, adding more flour if necessary.
Shape the Cookies: Break off small portions of dough and roll each into a long pencil shape. Cut into 5-6 inch pieces and shape into an ‘S’ on an ungreased cookie sheet. These cookies will puff up during baking.
Bake the Cookies: Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool on a rack.
Make the Frosting: For the frosting, melt the butter in a large bowl. Stir in the confectioners’ sugar and milk, adjusting the milk for desired frosting consistency.
Frost and Decorate: Brush or spoon the frosting onto each cookie. Add sprinkles immediately, then return the cookies to the rack to set.
Cool and Store: Let the cookies cool completely before storing them in an airtight container.
Notes:
Flavor Variations: While anise extract is traditional, you can easily swap it for lemon or almond extract to create different flavor profiles. Each will give the cookies a unique twist.
Dough Consistency: The dough should be firm and not sticky. If it feels too soft, you can add a little more flour to achieve the right texture for rolling.
Shaping the Cookies: Be sure to shape the dough into ‘S’ shapes on the baking sheet. The cookies will puff up while baking, so don’t worry if they look slightly flat before baking.
Frosting Tip: For a smoother frosting, make sure the butter is fully melted before adding the sugar and milk. You can adjust the milk to get the desired thickness, depending on how you like your frosting.
Storage: Once frosted, let the cookies cool completely before storing them in an airtight container to keep them fresh. They can last up to a week.
Baking Time: Watch the cookies closely while they bake. Since oven temperatures can vary, check for a light golden color at the edges to ensure they don’t overbake.
Nutrition Information:
YIELDS: 60 cookies | SERVING SIZE: 1
Calories: 100 kcal | Fat: 4g | Saturated Fat: 2.5g | Cholesterol: 25mg | Sodium: 30mg | Carbohydrates: 15g | Fiber: 0.5g | Sugars: 8g | Protein: 1g
Frequently Asked Questions:
Can I use a different extract instead of anise?
Yes, you can substitute the anise extract with lemon or almond extract for a different flavor.
Both options will give the cookies a unique twist while still being delicious.
How do I know when the cookies are done baking?
The cookies are done when they turn light golden brown around the edges.
Since they puff up during baking, they should look slightly raised and firm to the touch.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours.
This can help the dough firm up, making it easier to shape.
Just allow it to come to room temperature before rolling.
What if my dough is too sticky?
If your dough is too sticky to work with, simply add a bit more flour, a tablespoon at a time, until it becomes firmer and easier to handle.
Can I freeze these cookies?
Yes, these cookies freeze well.
After baking and cooling, you can freeze the cookies in an airtight container for up to 3 months.
If you’re freezing them frosted, make sure the frosting is fully set before stacking them.
Let them thaw at room temperature when ready to serve.
Can I use margarine instead of butter?
While butter is preferred for flavor and texture, you can use margarine as a substitute.
However, the cookies may have a slightly different texture, and the flavor may not be as rich.
Can I skip the frosting?
Yes, you can skip the frosting if you prefer a less sweet cookie.
The cookies are still delicious without the frosting, or you could dust them with powdered sugar for a simpler finish.
How do I prevent the cookies from spreading too much during baking?
Be sure to chill the dough if it seems too soft before shaping.
Also, shaping the cookies into the ‘S’ form and placing them on an ungreased baking sheet helps prevent excessive spreading.
Can I make these cookies without eggs?
Eggs are essential for binding the ingredients and providing structure, so they should not be omitted.
However, you can try using egg substitutes like flaxseed meal or a commercial egg replacer if necessary.
Can I use self-rising flour instead of all-purpose flour?
It’s not recommended to use self-rising flour in this recipe because it already contains baking powder.
The recipe calls for baking powder separately, and using self-rising flour could result in an imbalance of leavening agents.
Stick to unbleached all-purpose flour for the best results.