Up next on the schedule: a cookie from Renato’s family that’s meant for dunking! Posting date is April 9.
Author: Matt Lewis & Renato Poliafito
Yield: 50 to 60 cookies
- 6 cups (770 g) all-purpose flour
- 1⁄4 teaspoon kosher salt
- 1⁄3 cup (75 ml) whole milk
- 1 1⁄2 cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 3⁄4 cup (180 ml) vegetable oil
- 1 teaspoon vanilla bean paste
- 2 tablespoons baking powder
- 2 to 3 tablespoons vegetable shortening
- In a medium bowl, whisk together the flour and salt. Set aside.
- In a small saucepan over low heat, heat the milk and sugar. Stir gently until the sugar is mostly dissolved and the mixture is warm to the touch. Remove the pan from the heat and set it aside to cool.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs at medium-low speed for a few seconds. Keep the mixer on low and stream in the sugar mixture, followed by the oil and vanilla bean paste. Keep mixing until the liquid is completely incorporated. Stop the mixer and add the baking powder. Mix on low speed to incorporate. Scrape down the sides and bottom of the bowl and add the our mixture in four parts, mixing after each addition until just incorporated.
- Very lightly grease a kneading surface with the vegetable shortening. Turn the dough out (it will be crumbly) onto the surface. Rub the shortening into your hands and knead the dough until it is shiny and uniform, about 1 minute. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cut o ff a handful of dough, rewrapping the remaining dough so it doesn’t dry out.
- Using your hands, roll the dough into one 15-inch- (38-cm-) long rope, then cut the rope into three 5-inch (12-cm) segments. Form each into a tight, compact S shape on the baking sheets. Space the cookies about 1 inch (2.5 cm) apart. (If the dough starts to tear while you are bending it, add a pea-size amount of the vegetable shortening to the dough and reknead.) Using a small, very sharp knife, make a small slash (no more than 1⁄4 inch/6 mm in length and depth) on the top of both ends of the S (in the same direction as the S; see page 241).
- Bake, rotating the sheets halfway through the baking time, until the cookies are puffed up and the edges are golden brown, 15 to 18 minutes. Transfer the sheets to wire racks to cool for about 5 minutes, than transfer the cookies directly to wire racks to cool completely.
How to Store: The cookies can be kept, tightly covered, at room temperature for about 1 week.