| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Ethnic |
5 |
Dozen |
INGREDIENTS
| 3 |
|
Eggs, room temperature |
| 1 |
c |
Plus 2 Tbs. sugar |
| 1 3/4 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Anise extract |
INSTRUCTIONS
Beat eggs until fluffy in mixer bowl at medium speed. gradually beat in
sugar. Continue beating 20 minutes more ( a must ). At low speed blend in
flour, baking powder and salt. Add anise extract and beat only to blend.
Drop by teaspoonful on greased and floured baking sheets about 1/2 inch
apart. Swirl each to make a circular form. You can bake these two ways.
Either let stand on baking sheets for 8 hours at room temperature ( to dry
out ) or bake immediately. Either way bake at 325 degrees about 10 minutes
or until firm looking or set. cool on rack and store airtight. If made the
first way to dry out these are a coffee dunker cookie or if baked
immediately they are much softer and delicate.Either way they are
delicious. I bake mine the second way.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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