| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookie |
48 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 4 |
c |
Confectioners' sugar |
| 2 |
ts |
Grated lemon peel |
| 1 |
tb |
Arrack or other anise flavoured liqueur |
| 4 |
c |
Flour |
| 2 |
tb |
Anise seeds |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva)
Date: Sun, 19 Dec 1993 03:35:13 GMT
Beat the eggs and sugar until thick -- about 15 minutes; add the lemon peel
and arrack. Slowly add the flour and knead the mixture to form a dough.
Roll the dough 1/4 inch (6 mm) thick. Sprinkle a carved rolling pin with
flour and press it firmly on the dough to make patterned cookies. Cut the
cookies along the lines between the patterns. Butter a large baking sheet
and sprinkle with with the anise seeds. Place the cookies on the sheet,
cover them lightly with parchment or wax paper and let them dry overnight
in a cool place -- not the refrigerator.
The next day, uncover the cookies and bake them in a preheated 300F (150C)
oven for 15 to 20 minutes. The cookies should be white on top and light
brown on the bottom. Store in an airtight container for about three weeks
to soften the cookies slightly before serving them.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
LET DOUGH DRY OVERNIGHT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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