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Lemon-anise Pirouettes

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CATEGORY CUISINE TAG YIELD
Grains, Eggs Bon appetit, Cookies, Holiday 60 Servings

INGREDIENTS

1/2 c Sugar
1/4 c Powdered sugar
2 t Grated lemon peel
1 t Aniseed, finely chopped
1/2 t Fennel seeds, finely chopped
6 t Unsalted butter, room temp
3 Egg whites, room temp
1/2 t Vanilla
1/2 c Flour

INSTRUCTIONS

Position rack in center of oven and preheat to 350 degrees .  Lightly
butter large nonstick cookie sheet. Blend first 5 ingredients  in
processor 1 minute. Using electric mixer, cream butter in medium  bowl
until light. Gradually beat in sugar mixture, egg whites and  vanilla.
Add flour and beat until combined. Drop 1 teaspoon batter  onto
prepared cookie sheet. Using back of spoon, spread into 3-inch  round.
Repeat 5 more times, spacing cookies evenly. Bake until  cookies are
golden brown on edges, about 5 minutes.  Immediately run tip of small
knife under edge of 1 cookie. Using  fingertips, pick up cookie at
lifted edge and turn over onto work  surface. Working quickly, roll
cookie around handle of wooden spoon,  pressing cookie against handle
as you roll. Slide cookie off handle.  Repeat rolling with remaining
cookies on sheet, returning sheet  briefly to oven if cookies begin to
harden. Rinse cookie sheet under  cold water. Dry with towel.  Lightly
butter cookie sheet. Repeat making cookies with remaining  batter in
batches, rinsing, drying and buttering sheet between each  batch. Cool
cookies.  Formatted for MC by Sharon Klinger (tmvm93b@prodigy.com)
Recipe by: Bon Appetit  Posted to MC-Recipe Digest by Nancy Berry
<nlberry@prodigy.net> on  Mar 05, 1998

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