| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 60 | Servings | ||
INGREDIENTS
| 2 | c | Sifted powdered sugar (approx) |
| 1 | c | All purpose flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Ground cinnamon |
| 1 | tb | Olive oil |
| 1 | lg | Egg, beaten |
| 2 | tb | Anisette liqueur -or- |
| 1 | ts | Anise extract mixed w/ 1 1/2 tb water |
| 1 | ts | Vanilla |
INSTRUCTIONS
In a large bowl, combine 2 cups sifted powdered sugar, flour, baking powder, and cinnamon. Add oil, egg, anisette liqueur, and vanilla; stir to blend. Turn out onto a board lightly dusted with powdered sugar; knead until smooth, about 4 turns. Cut dough into 6 pieces. Roll each piece into a 1/2 inch wide rope that is 20 inches long. Cut each rope into 2 inch pieces. Place pieces about 1 1/2 inches apart on 3 lightly oiled (about 12 x 15) cookie sheets. Let cookies stand, uncovered, 8 to 24 hours. Bake in a 325F oven until pale golden, abut 8 minutes. Immediately transfer cookies carefully to racks to cool. Serve, or wrap airtight up to 2 days; freeze for longer storage. Posted to MM-Recipes Digest V3 #285 Date: Thu, 17 Oct 1996 22:26:27 -0400 From: Rod Grant <rodgrant@magi.com>
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