Yield: 26 Servings
|2 cups||All-purpose flour|
|2½ teaspoon||Anise seeds|
|¾ teaspoon||Baking powder|
|3 tablespoons||Vegetable oil|
|2 teaspoons||Vanilla extract|
|2 \N||Eggs; lightly beaten|
|\N \N||Vegetable cooking spray|
|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.
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