| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Dutch | Penndutch, Cookies | 1 | Servings |
INGREDIENTS
| 6 | Egg, separated | |
| 1 | c | Powdered sugar |
| 1 | c | Flour, sifted |
| 3 | ts | Anise seed |
INSTRUCTIONS
Beat egg yolks until thick and lemon-colored. Beat egg whites until stiff and combine the two mixtures. Gradually beat in the powdered sugar, mix lightly. Sift the flour and add; then stir in the anise seed. Drop from the tip of a teaspoon, about one inch apart, on a greased cookie sheet. Put pans into ice box over night. Bake the next morning at 300-F for 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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