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My review
Anise Cookies II
Ingrid
"These are really good! It's my mom's recipe, originally from Europe! Enjoy!"
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Ingredients
servings 80 calsOriginal recipe yields 30 servings (5 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Beat egg whites with water until stiff.
- In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
- Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
- The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
- Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.
Nutrition Facts
Per Serving: 80 calories; 0.8 g fat; 16.1 g carbohydrates; 2 g protein; 25 mg cholesterol; 10 mg sodium. Full nutrition
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11/7/2008
These were easy to make. I left them out for 8 hours, then baked. They tasted good at that point. Now to wait for 3 weeks to see the softness emerge!