Anise Drops Recipe
Ingredients
| 3 eggs, unbeaten | ||
| Granulated Sugar | 1 Cup (16 tbs), sifted | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| 1 teaspoon double-acting baking powder | ||
| Vanilla extract | 1/2 Teaspoon | |
| 1 1/2 tablespoons anise seeds | ||
Directions
Day before:
1. In large bowl, with mixer at medium speed, beat eggs until light, gradually adding sugar. Then continue beating 10 minutes.
2. Sift flour with baking powder. Add with vanilla to egg mixture, beating at low speed until well blended. Stir in anise seeds.
3. Drop, by heaping teaspoonfuls, onto greased cookie sheets. Let stand, uncovered, overnight at room temperature.
Next day:
1. Start heating oven to 350°F.
2. Bake cookies 8 to 10 minutes, or until pale beige. Store in tightly covered container; they keep indefinitely. To hasten softening, store with a piece of apple. Makes about 3 dozen.
1. In large bowl, with mixer at medium speed, beat eggs until light, gradually adding sugar. Then continue beating 10 minutes.
2. Sift flour with baking powder. Add with vanilla to egg mixture, beating at low speed until well blended. Stir in anise seeds.
3. Drop, by heaping teaspoonfuls, onto greased cookie sheets. Let stand, uncovered, overnight at room temperature.
Next day:
1. Start heating oven to 350°F.
2. Bake cookies 8 to 10 minutes, or until pale beige. Store in tightly covered container; they keep indefinitely. To hasten softening, store with a piece of apple. Makes about 3 dozen.
Chef
