Total Calories: 60
1 Sift together the flour, baking powder, salt, and spices onto a piece of wax paper.
2 In a large electric mixer bowl, beat the butter with the sugar on medium speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the vanilla and beat until well blended, about 1 minute more.
3 Stir in the dry ingredients. Shape the dough into a ball. Wrap in plastic and chill in the refrigerator 1 hour.
4 Preheat the oven to 400°F. Grease 2 large baking sheets.
5 Divide the dough into 2 pieces. Cut each piece into 8. Roll each piece into a 1/2-inch-thick rope. Cut the ropes into 4-inch lengths. Place the lengths in an S shape 1 inch apart on baking sheets.
6 Bake 13 to 16 minutes or until lightly browned. Have ready 2 wire cooling racks.
7 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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