and January 22
Saint of the day:
Saint Dominic of Silos
Patron Saint against rabies; against rabid dogs; against insects; captives; pregnant women; prisoners; shepherds
Saint Dominic of Silos' Story
It’s not the founder of the Dominicans we honor today, but there’s a poignant story that connects both Dominics.
Our saint today, Dominic of Silos, was born in Spain around the year 1000 into a peasant family. As a young boy he spent time in the fields, where he welcomed the solitude. He became a Benedictine priest and served in numerous leadership positions. Following a dispute with the king over property, Dominic and two other monks were exiled. They established a new monastery in what at first seemed an unpromising location. Under Dominic’s leadership, however, it became one of the most famous houses in Spain. Many healings were reported there.
About 100 years after Dominic’s death, a young woman who experienced difficult pregnancies made a pilgrimage to his tomb. There Dominic of Silos appeared to her and assured her that she would bear another son. The woman was Joan of Aza, and the son she bore grew up to be the “other” Dominic—Dominic Guzman, the one who founded the Dominicans.
For hundreds of years thereafter, the staff used by Saint Dominic of Silos was brought to the royal palace whenever a queen of Spain was in labor. That practice ended in 1931.
Monasterio de Santo Domingo de Silos
Calle Santo Domingo, 2, 09610 Santo Domingo de Silos, Burgos, Spain
Italian S Christmas Cookies
These buttery Italian S Cookies are so light and tender they simply melt in your mouth.
It's what holiday cookie should be.
Celebrate the Christmas holidays with a traditional cookie on the dessert table.
2 cups All-purpose flour (250 grams)
1/2 cup Butter (1 stick or 113 ½ grams)
1/2 cup Granulated sugar (100 grams)
3 teaspoons Baking powder (13 ¾ grams)
1/2 teaspoon Lemon extract (2 ⅛ grams)
1 1/2 cups Powdered sugar (300 grams)
1 teaspoon Lemon extract (4.79 grams)
3 Tablespoons Milk (45 ¾ grams) You may need more.
With an electric mixer on medium low speed, combine the softened butter and butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each egg.
Mix in the lemon extract.
In another bowl whisk together the flour and baking powder. Add the dry ingredients to the butter mixture and mix well.
Pinch about a 1-inch dough piece and roll the dough into a 3-inch long log. Shape the log into an "S".
Place the cookie on a parchment lined cookie sheet. Bake in a 350℉ preheated oven for 7-8 minutes. Cool on a wire rack.
Make a simple glaze with powdered sugar, lemon extract, and milk. (optional) Add several drops of yellow food coloring gel to the glaze to get a light sunny hue. Sprinkle colored sugar on top.