Anise Pretzels Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Anise extract | 1 1/2 Teaspoon | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| 1 egg beaten with 1 tablespoon water (omit if shaping dough with a springerle rolling pin) | ||
| 1 to 2 tablespoons anise seeds | ||
Directions
In large bowl of an electric mixer, beat butter and sugar until creamy; beat in the 2 eggs, one at a time, beating until well combined after each addition.
Beat in anise extract.
Gradually add flour, blending thoroughly.
Divide dough in half.
For pretzels, roll each half into a log 2 inches in diameter.
For picture cookies, shape each half into a rectangular slab.
Wrap tightly in plastic wrap and refrigerate until easy to handle (at least 1 hour).
For pretzels: Cut logs of dough into 3/8-inch-thick slices.
Roll each slice into a rope about 14 inches long, then twist into a pretzel shape.
Place on greased baking sheets, spacing at least 1 inch apart.
Brush with egg-water mixture, then sprinkle lightly with anise seeds.
Bake in a 325° oven for about 20 minutes or until light golden and firm to the touch.
Transfer to racks and let cool.
Store airtight.
Beat in anise extract.
Gradually add flour, blending thoroughly.
Divide dough in half.
For pretzels, roll each half into a log 2 inches in diameter.
For picture cookies, shape each half into a rectangular slab.
Wrap tightly in plastic wrap and refrigerate until easy to handle (at least 1 hour).
For pretzels: Cut logs of dough into 3/8-inch-thick slices.
Roll each slice into a rope about 14 inches long, then twist into a pretzel shape.
Place on greased baking sheets, spacing at least 1 inch apart.
Brush with egg-water mixture, then sprinkle lightly with anise seeds.
Bake in a 325° oven for about 20 minutes or until light golden and firm to the touch.
Transfer to racks and let cool.
Store airtight.
Chef
