| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
36 |
Servings |
INGREDIENTS
| 3 |
|
Egg white |
| 1/4 |
c |
+ 2T Honey |
| 2 |
c |
All-purpose flour |
| 2/3 |
c |
Light brown sugar, packed |
| 1 1/4 |
ts |
Ground anise |
| 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1 |
ds |
Salt |
| 2/3 |
c |
Dried apricots, finely chopped |
INSTRUCTIONS
Preheat oven to 325 degrees. Lightly coat a large baking sheet with
nonstick cooking spray; dust with flour. In a small bowl, whisk together
egg whites and honey until well blended; set aside. In large mixing bowl,
combine flour, brown sugar, anise, baking powder, baking soda and salt.
Make a well in center and add egg white mixture and apricots. Mix until
dough is smooth and combined, about 1 minute. Transfer dough to lightly
floured work surface; divide in half. Shape each portion into 12 x 2 inch
log. Arrange logs on baking sheet, space about 6 inches apart. Bake until
logs are golden brown, about 40 minutes. Reduce heat to 300 degrees.
Transfer logs to work surface and let cool 3 minutes. Using sharp, serrated
knife, slice each log diagonally into 1/2 inch slices. Arrange slices
upright and slightly apart on baking sheet. Bake until crisp, about 15
minutes. Place cookies on wire rack and cool completely. Store in airtight
container.
Recipe by: KC Star
Posted to MC-Recipe Digest V1 #480 by jeepster4@sprintmail.com on Feb 11,
1997.
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