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3 Eggs; at room temperature
1 c Plus
2 tb Sugar
1 3/4 c Unsifted all-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1 1/2 ts Anise extract
From: Lu Bozinovich U33754@uicvm.uic.edu
Date: 30 Mar 1994 11:18:24 -0500
Here’s one you might like. It’s from a recipe obtained from a coworker’s
spouse. I’ve tasted the cookies, and liked them enough to ask for this
recipe.
1. Grease and flour three cookie sheets.
2. In large bowl, with electric mixer at medium speed, beat eggs until very
thick and light.
3. Gradually beat in sugar. Continue beating 20 minutes longer.
4. At low speed, beat in flour, baking powder, salt; beat 1 minute. Add
anise extract; beat just until blended.
5. Drop by teaspoonfuls, 1/2 inch apart, on prepared cookie sheets. Swirl
each, to make into a circle.
6. Let stand at room temperature, uncovered, 8 hours, or overnight.
7. Preheat oven to 325F. Bake cookies about 10 minutes, or until smooth
and firm when pressed with fingertip. Cool cookies on wire rack. Then store
in airtight container. Makes about 5 dozen.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
ALLOW DOUGH TO STAND 8 HOURS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
60 Servings
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