| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 60 | Servings | |
INGREDIENTS
| 3 | Eggs; at room temperature | |
| 1 | c | Plus |
| 2 | tb | Sugar |
| 1 3/4 | c | Unsifted all-purpose flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Anise extract |
INSTRUCTIONS
From: Lu Bozinovich <U33754@uicvm.uic.edu> Date: 30 Mar 1994 11:18:24 -0500 Here's one you might like. It's from a recipe obtained from a coworker's spouse. I've tasted the cookies, and liked them enough to ask for this recipe. 1. Grease and flour three cookie sheets. 2. In large bowl, with electric mixer at medium speed, beat eggs until very thick and light. 3. Gradually beat in sugar. Continue beating 20 minutes longer. 4. At low speed, beat in flour, baking powder, salt; beat 1 minute. Add anise extract; beat just until blended. 5. Drop by teaspoonfuls, 1/2 inch apart, on prepared cookie sheets. Swirl each, to make into a circle. 6. Let stand at room temperature, uncovered, 8 hours, or overnight. 7. Preheat oven to 325F. Bake cookies about 10 minutes, or until smooth and firm when pressed with fingertip. Cool cookies on wire rack. Then store in airtight container. Makes about 5 dozen. REC.FOOD.RECIPES ARCHIVES /COOKIES ALLOW DOUGH TO STAND 8 HOURS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Forbidden fruits create many jams”