Aniseed Chrabeli Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| All-purpose flour | 2/3 Cup (16 tbs), sifted | |
| Aniseed | 2 Teaspoon | |
| Grated peel of 1/2 lemon | ||
Directions
Sprinkle baking sheets with flour.
In a large bowl, beat sugar and eggs until creamy; stir in flour.
Add aniseed and lemon peel.
Shape dough into 1/2-inch thick ropes.
Cut ropes into 3-inch (7.5-cm) lengths; curve each piece into a half-moon shape.
Slash outer edges of half-moons in 3 places with a sharp knife.
Place on prepared baking sheets.
Cover and let stand overnight at room temperature.
Preheat oven to 375°F (190°C).
Bake cookies 12 to 15 minutes or until just golden.
Remove from baking sheets while warm; cool on a rack.
In a large bowl, beat sugar and eggs until creamy; stir in flour.
Add aniseed and lemon peel.
Shape dough into 1/2-inch thick ropes.
Cut ropes into 3-inch (7.5-cm) lengths; curve each piece into a half-moon shape.
Slash outer edges of half-moons in 3 places with a sharp knife.
Place on prepared baking sheets.
Cover and let stand overnight at room temperature.
Preheat oven to 375°F (190°C).
Bake cookies 12 to 15 minutes or until just golden.
Remove from baking sheets while warm; cool on a rack.
Chef
