Anise pillows / pfefferneusse
60 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | All-purpose flour |
| 1½ | teaspoon | DAVIS Baking Powder |
| ½ | teaspoon | Grated lemon peel |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Ground cloves |
| ⅛ | teaspoon | White pepper |
| ⅓ | cup | BLUE BONNET Margarine, softened |
| ½ | cup | Sugar |
| 1 | Egg | |
| ½ | cup | Milk |
| ½ | cup | PLANTERS Walnuts, finely chopped |
| ½ | teaspoon | Anise seed |
| Confectioners' sugar | ||
Directions
In small bowl, combine flour, baking powder, lemon peel, salt, spices and pepper; set aside. In large bowl, beat together margarine and sugar until creamy; beat in egg. Add flour mixture alternately with milk, beating well after each addition. Stir in walnuts and anise seed. Drop dough by teaspoonfuls, 2" apart, on lightly greased baking sheets.
Bake at 350'F. for 15-17 minutes. Cool slightly on wire racks. Roll in confectioners' sugar while still warm; cool completely.
Makes 5 dozen cookies.