Zaccarini (italian sugar cookies)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| ¼ | cup | Sugar |
| 3 | Eggs | |
| 3 | cups | Sifted cake flour |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Almond extract |
| ½ | teaspoon | Anise extract |
| 1½ | cup | Sugar |
| ½ | cup | Water |
| 1 | teaspoon | Anise extract |
Directions
GLAZE
Here are two recipes that sound good. I got them out of: HAVE A GOURMET CHRISTMAS by, NAOMI ARBIT AND JUNE TURNER an IDEALS PUBLICATION put out in 1978
Cream butter; gradually add sugar. Beat in eggs, one at a time. Sift together dry ingredients and blend in. Add flavorings and chill overnight.
Roll rounded teaspoonfuls of dough on lightly floured board with palm of hand to the size of a 4½-inch pencil; tie loosely into a knot. Place on greased cookie sheets and bake in a 400 degree oven for 10 to 12 minutes.
Cool and dip in glaze. Makes 8 dozen cookies GLAZE: Combine all ingredients, beating smooth.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@... on Nov 14, 1997