Anise Form Cookies Recipe
Ingredients
| Eggs | 2 | |
| Sugar | 1 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Anise oil | 8 Drop | |
| All purpose flour | 2 Cup (16 tbs), sifted | |
| 1/4 teaspoon crushed ammonium carbonate (available at your pharmacy) | ||
Directions
Beat eggs, sugar, lemon peel, and anise oil until very thick.2.
Blend flour and ammonium carbonate; add in fourths to egg-sugar mixture, mixing until blended after each addition.
Cover with a clean towel and let stand at room temperature 1 hour.
Shape dough into a ball and, on a floured surface, knead lightly with fingertips; roll 1/4 inch thick.
Press lightly floured springerle rolling pin of mold firmly into dough to make clear designs.
Brush dough surface gently with soft brush to remove excess flour; cut the frames apart; cover and let stand 24 hours.
Lightly grease cookie sheets; sprinkle entire surface with anise seed.
Lightly brush back of each frame with water and set on anise seed.
Bake at 325°F 8 minutes.
When thoroughly cool, store in a tightly covered container 1 to 2 weeks before serving.
Blend flour and ammonium carbonate; add in fourths to egg-sugar mixture, mixing until blended after each addition.
Cover with a clean towel and let stand at room temperature 1 hour.
Shape dough into a ball and, on a floured surface, knead lightly with fingertips; roll 1/4 inch thick.
Press lightly floured springerle rolling pin of mold firmly into dough to make clear designs.
Brush dough surface gently with soft brush to remove excess flour; cut the frames apart; cover and let stand 24 hours.
Lightly grease cookie sheets; sprinkle entire surface with anise seed.
Lightly brush back of each frame with water and set on anise seed.
Bake at 325°F 8 minutes.
When thoroughly cool, store in a tightly covered container 1 to 2 weeks before serving.
Chef
