Thursday, December 11, 2008
Cookie-A-Palooza! - Part 2
Another recipe rescued from the clippings of Mom - she made these every year and I have kept up the tradition -
4 Cups (1lb) Sifted Confectioner's Sugar
20 Drops Anise Oil
4 Cups Sifted Flour
1 Teaspoon Baking Soda
Crushed Anise Seed
With an electric mixer, beat eggs till light. Gradually add sugar and continue beating on high speed for 15 minutes or until they are a soft meringue texture. Add anise oil. Sift together flour and baking soda. Blend this into the egg mixture on low speed. Cover bowl tightly with waxed paper or foil and let stand 15 mintues (to make the dough easier to work with). Divide the dough into thirds.
On a floured surface roll each into an 8 inch square, 1/4 inch thick. Let stand one minute. Dust springerle roller or mold lightly with flour and press onto square hard enough to make a crisp design. Cut apart with a sharp knife. Place on a lightly floured surface and cover with a towel. Let stand overnight.
Grease baking sheets. Sprinkle with 1 1/2-2 teaspoons of crushed anise seeds. Brush excess four from cookies with finger. Rub bottoms very lightly with cold water. Bake at 300 degrees for about 20 minutes till a light straw color.
Makes 6 dozen cookies.
- I have been making these for years - a bit odd and somewhat disturbing that you leave un-baked cookies containing 4 eggs out overnight but thus far I have survived eating them - This year batch 1 did not work at all as the dough was way too dry. Not sure what happened but the best I can figure is that I measured the confectioner's sugar from a 5lb bag rather than just using one box. Perhaps I compacted it too much. Anywho - they are now resting for the evening and will be baked in the morning...keep your fingers crossed!
(shhhhh! They're sleeping!)