Chef/restaurateur Zov Karamardian and I have been pals for decades. Our love of food and travel has inspired many delicious adventures together, traveling far and wide to explore different cuisines. Her never-ending enthusiasm and talent have fueled several restaurants, with a new one set to open in San Clemente.
Recently we dined together at her home. She prepared a beautiful dinner and for dessert she teamed fresh strawberries with delectable homemade cookies made from her late mother’s beloved S Cookie recipe. Light and crisp, the treats deliciously crumble in the mouth. A dusting of powdered sugar tops the butter-amped, almond delights. They are a longtime favorite at Zov’s Tustin bakery.
In Zov’s childhood, her mother made the cookies S-shaped and that’s the way she featured them in her book, “Simply Zov.” For our dinner together she simply cut the rope of dough into 3-inch lengths on the diagonal. Irresistible. I took some home.
Zov’s Mom’s S Cookies
Yield: About 6 dozen
INGREDIENTS
12 ounces (3 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 cup almond flour
For dusting: 1 cup powdered sugar
Cook’s notes: Zov says that you can store the cookies between sheets of wax paper in an air-tight container at room temperature for up to 4 days, or place in freezer for up to 5 months. Do not dust with powered sugar until ready to serve them.
DIRECTIONS
1. Using a stand mixer with the paddle attachment (or a handheld mixer), beat the butter in the mixer bowl on medium-high speed until light and fluffy, about 5 minutes. Gradually add the sugar, beating until the sugar is no longer granulated or sandy, for about 5 minutes. Beat in the water and vanilla. Add the all-purpose flour and the almond flour; beat just until blended. Divide dough into 6 equal pieces, then form each piece into a log. Wrap each dough log separately with plastic wrap and refrigerate until the dough becomes firm but still pliable, about 30 minutes. Meanwhile, preheat the oven to 350 degrees.
2. Roll each dough log into a 1/2-inch diameter rope. Cut the dough crosswise and on the diagonal into 3 1/2-inch long strips. Shape the strips into an S shape or crescent shape (or leave it straight). Place on baking sheet(s) lined with parchment paper. Bake until the cookies are a light pale golden color, about 18 minutes. Cool completely on a cooling rack. Do not dust with powdered sugar until you are ready to serve. The easiest way to dust the cookies is to place powdered sugar in a handled small sieve and shake back and forth over the cookies.
Source: “Simply Zov” by Zov Karamardian
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.