St. Joseph’s Cookies: the perfect Sicilian recipe for dunking
When we think of March 19 desserts, our mind immediately goes to rich creams and fried pastries.
Yet there is a more restrained but equally irresistible tradition: that of St. Joseph’s Cookies.
This typical Sicilian recipe gives us cookies with a dry, crunchy texture, made to be crunched simply or, as custom dictates, dunked in a good glass of sweet wine at the end of the meal.
I like to suggest alternatives that step outside the usual patterns.
These cookies are proof that with few ingredients and little time you can honor Father’s Day in an original way.
Traditionally, the shape can vary: they can be made as sticks, recalling the symbol of the Saint, or as rings.
I preferred the second option, which I find delightful to look at and perfect for holding while dunking (they’re also fabulous in milk at breakfast!).
The feature I love most about these cookies is how quickly they come together.
Often for St. Joseph’s Day one gets lost in long and complex preparations, while here we have an aromatic dough that is worked quickly.
Even if they are not filled or fried, I assure you their authentic flavor will win you over at the first bite.
If you’re looking for a rustic dessert that smells of home and old traditions, you absolutely must try them: they will become your new March 19 ritual!
Approx. 217 kcal per cookie
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 18 pieces
- Cooking methods: Electric oven
- Cuisine: Italian regional
- Region: Sicily
- Seasonality: Father's Day
Ingredients to make St. Joseph’s Cookies
- 2 eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup lard
- 1/3 cup milk
- 1 pinch salt
- 2 1/2 teaspoon baking powder
- 4 1/2 cups all-purpose flour
- 1 egg yolk
- 1 a splash of milk
- as needed sesame seeds
Preparation of St. Joseph’s Cookies
In the mixer for pastries, put the eggs and sugar and beat well, then add the warm milk and the softened lard and mix again.
Add the vanilla, a pinch of salt, the baking powder and the flour a little at a time, mixing for a few minutes, working until you can continue with the mixer, then pour the mixture onto a work surface and continue kneading until all the flour is incorporated.
Form a dough and let it rest for half an hour, then divide it into pieces about 8–8.7 inches long and slightly thicker than a finger.
Shape into rings and score the circumference, line a baking sheet with parchment paper and place the rings on it.
Brush them with the egg yolk and milk mixture and sprinkle with sesame seeds.
