Yield: 26 Servings
Measure | Ingredient |
---|---|
2 cups | All-purpose flour |
½ cup | Sugar |
2½ teaspoon | Anise seeds |
¾ teaspoon | Baking powder |
¼ teaspoon | Salt |
3 tablespoons | Vegetable oil |
2 teaspoons | Vanilla extract |
2 \N | Eggs; lightly beaten |
\N \N | Vegetable cooking spray |
1 teaspoon | Water |
1 \N | Egg white; lightly beaten |
1½ tablespoon | Turbinado sugar |
Date: Fri, 15 Mar 1996 21:59:37 EST From: YQYM81A@... (MS KIMBERLY J MENDOZA) Recipe By: Cooking Light, May 1995, page 76 Combine first 5 ingredients in a large bowl. Combine oil, vanilla, and eggs, and add to flour mixture, stirring until well-blended.
Turn dough out onto a baking sheet coated with cooking spray; shape dough into a 12-inch-long roll, and flatten to ½-inch thickness. Combine water and egg white; stir well. Brush over dough.
Bake at 350 degrees for 20 minutes. Remove from baking sheet to a wire rack, and let cool.
Slice roll diagonally into 26 (½-inch) slices. Place slices, cut sides down, on a baking sheet. Brush slices with egg white mixture, and sprinkle evenly with turbinado sugar.
Bake at 350 degrees for 20 minutes or until dry. Let cool on wire racks.
Yield: 26 cookies (serving size: 1 cookie).
NOTES : 1-½ tablespoons granulated sugar may be substituted for the 1-½ tablespoons turbinado sugar.
MC-RECIPE@...
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