| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs (beat until light; then add) |
| 1 |
lb |
Powdered sugar. |
| 1 |
tb |
Grated lemon rind |
| 4 1/2 |
c |
Sifted cake flour with |
| 1 |
ts |
Baking powder (remember; it needs to be fresh!) |
INSTRUCTIONS
Mix eggs and sugar thoroughly; add rest. Chill 1 hour. Roll dough to 1/4
inch thinkness with the special roller I mentioned cut and place on greased
cookie sheet which has been heavily sprinkled with anise seed which has
been crushed by a roller between 2 layers of waxed paper. (The next step is
VERY important!) Leave cookies exposed to the air (uncovered) overnight or
for at least 12 hours. Then, bake at 250 - that's two hundred and fifty
degrees - for 30 minutes. Store covered in a ceramic crock for at least 3
weeks with an apple piece. (My mother used to lay the apple piece on top of
a piece of waxed paper on the top of the pile of the cookies.)
These are absolutely wonderful and very traditional! Again, enjoy!
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ebross@mixcom.com
on Nov 03, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”