Poofs

Yield: 60 Servings

Measure Ingredient
2 cups Sifted powdered sugar (approx)
1 cup All purpose flour
1 teaspoon Baking powder
¼ teaspoon Ground cinnamon
1 tablespoon Olive oil
1 large Egg, beaten
2 tablespoons Anisette liqueur -or-
1 teaspoon Anise extract mixed w/ 1 1/2 tb water
1 teaspoon Vanilla

In a large bowl, combine 2 cups sifted powdered sugar, flour, baking powder, and cinnamon. Add oil, egg, anisette liqueur, and vanilla; stir to blend. Turn out onto a board lightly dusted with powdered sugar; knead until smooth, about 4 turns.

Cut dough into 6 pieces. Roll each piece into a ½ inch wide rope that is 20 inches long. Cut each rope into 2 inch pieces. Place pieces about 1½ inches apart on 3 lightly oiled (about 12 x 15) cookie sheets. Let cookies stand, uncovered, 8 to 24 hours.

Bake in a 325F oven until pale golden, abut 8 minutes. Immediately transfer cookies carefully to racks to cool. Serve, or wrap airtight up to 2 days; freeze for longer storage.

Posted to MM-Recipes Digest V3 #285 Date: Thu, 17 Oct 1996 22:26:27 -0400 From: Rod Grant <rodgrant@...>

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