Anise Drops
Anise Drops
3 large eggs
1.25 c. sugar
1 t. anise extract
1.50 c. all-purpose flour
1/2 t. baking powder
1/2 t. salt
Butter for baking sheets
Generously butter two baking sheets, and set aside.
Place eggs in the bowl of an electric mixer fitted with the whisk attachment,
and beat on medium speed until fluffy, abaout 3 minutes.
Gradually add sugar, beating constantly, until very thick and almost white in color,
about 12 minutes.
Add anise extract, and beat to combine.
Sift together flour, baking powder, and salt.
Add to egg mixture; beat on low speed until well combined.
Transfer batter to a pastry bag fitted with a coupler or a 1/2 inch round tip.,
and pipe into 1-3/4 inch rounds, abaout 1/2 inch apart, on prepared baking sheets.
Leave uncovered at room temperature for 8 hours or overnight.
heat oven to 350 degrees.
Place cookies in oven, and bake until very pale with a hard shell topping,
8 to 10 minutes.
Transfer cookies to a rack to cool.
Keep stored in an airtight container for up to 3 days.
NOTE: makes 4 dozen.
MS,Dec. 2000
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