| 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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