| 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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