Yield: 48 Servings
|4 cups||Confectioners' sugar|
|2 teaspoons||Grated lemon peel|
|1 tablespoon||Arrack or other anise flavoured liqueur|
|2 tablespoons||Anise seeds|
From: arielle@... (Stephanie da Silva) Date: Sun, 19 Dec 1993 03:35:13 GMT Beat the eggs and sugar until thick -- about 15 minutes; add the lemon peel and arrack. Slowly add the flour and knead the mixture to form a dough.
Roll the dough ¼ inch (6 mm) thick. Sprinkle a carved rolling pin with flour and press it firmly on the dough to make patterned cookies. Cut the cookies along the lines between the patterns. Butter a large baking sheet and sprinkle with with the anise seeds. Place the cookies on the sheet, cover them lightly with parchment or wax paper and let them dry overnight in a cool place -- not the refrigerator.
The next day, uncover the cookies and bake them in a preheated 300F (150C) oven for 15 to 20 minutes. The cookies should be white on top and light brown on the bottom. Store in an airtight container for about three weeks to soften the cookies slightly before serving them.
LET DOUGH DRY OVERNIGHT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .