| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Atlanta |
Desserts, Cookies, Fat-free, Wrv |
6 |
Dozen |
INGREDIENTS
|
|
WALDINE VAN GEFFEN VGHC42A |
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
tb |
Anise seeds |
| 1/2 |
ts |
Anise extract |
| 1/2 |
ts |
Baking powder |
| 1 3/4 |
c |
Flour |
|
|
Butter for pan |
INSTRUCTIONS
With a heavy-duty mixer, mix the eggs with sugar at medium speed for 30
minutes. Add anise seeds and extract, baking powder, and then flour.
Combine gently just until mixed. Drop by small ts, about 1 1/2" apart, on a
greased cookie sheet. Let dough stand, uncovered, at room temperature for
at least 10 hours, preferably overnight. (Note: The USDA advises against
leaving perishable foods at room temperature for more than two hours. If
you so choose, the cookies can be baked immediately, but they will have a
different texture and appearance.) Bake in a preheated 350~ oven for 12
minutes. 25 cal; 0 gr fat. Source: The Access Atlanta Cookbook. MM Waldine
Van Geffen vghc42a.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 31, 1997
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