| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
Cookie |
26 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 2 1/2 |
ts |
Anise seeds |
| 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Vegetable oil |
| 2 |
ts |
Vanilla extract |
| 2 |
|
Eggs; lightly beaten |
|
|
Vegetable cooking spray |
| 1 |
ts |
Water |
| 1 |
|
Egg white; lightly beaten |
| 1 1/2 |
tb |
Turbinado sugar |
INSTRUCTIONS
Date: Fri, 15 Mar 1996 21:59:37 EST
From: YQYM81A@prodigy.com (MS KIMBERLY J MENDOZA)
Recipe By: Cooking Light, May 1995, page 76
Combine first 5 ingredients in a large bowl. Combine oil, vanilla, and
eggs, and add to flour mixture, stirring until well-blended.
Turn dough out onto a baking sheet coated with cooking spray; shape dough
into a 12-inch-long roll, and flatten to 1/2-inch thickness. Combine water
and egg white; stir well. Brush over dough.
Bake at 350 degrees for 20 minutes. Remove from baking sheet to a wire
rack, and let cool.
Slice roll diagonally into 26 (1/2-inch) slices. Place slices, cut sides
down, on a baking sheet. Brush slices with egg white mixture, and sprinkle
evenly with turbinado sugar.
Bake at 350 degrees for 20 minutes or until dry. Let cool on wire racks.
Yield: 26 cookies (serving size: 1 cookie).
NOTES : 1-1/2 tablespoons granulated sugar may be substituted for the 1-1/2
tablespoons turbinado sugar.
MC-RECIPE@MASTERCOOK.COM
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