| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookie | 48 | Servings | |
INGREDIENTS
| 4 | Eggs | |
| 2 | c | Granulated sugar |
| 3 1/2 | c | Sifted flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 2 | tb | Melted butter |
| Anise seeds |
INSTRUCTIONS
Beat the eggs in electric mixer until light and fluffy. Continue beating for about 10 minutes, adding gradually the sugar (20 min with a rotary beater). Sift flour, baking powder, and salt together and add alternately with butter to the eggs. Add a little more flour if necessary in order to make a dough that can be rolled without sticking. Roll out lightly 1/2 to 1/4" thick and press out design using a well-floured springerle board or embossed rolling pin. Place cookies on a baking sheet sprinkled with anise seed and let them stand for 24 hours to set the design. Bake in a moderate oven (about 350) for 5 minutes. Lower the heat to about 325 and bake 10 min longer, but do not brown. Age the cookies at least 2 weeks in a dry cannister. REC.FOOD.RECIPES ARCHIVES /COOKIES LET DOUGH SIT 24 HOURS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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