ven to 350 degrees. Line cookie sheets with parchment paper.
all-purpose flour, baking powder, anise seeds, and salt.
3
Use your favorite sugar cookie recipe, as Pat did.
Then she ground the seed pods of her anise hyssop plant and added 3 tablespoons to the recipe.
owl, cream butter, sugar and anise flavoring; beat in eggs, one
Beat eggs, sugar, and oil. Mix in flour, baking powder, vanilla, and anise. Spread in greased metal ice cube trays or loaf pans. If using loaf pans, only fill 1/3 full. This recipe makes about 3 trays or pans worth.
Bake 20-25 minutes at 350 degrees. Remove from oven and cut in slices crosswise. Place slices on baking sheet and brown under broiler, then flip slices and brown on other side. Watch the cookies carefully, it is easy to burn them in this step. Normally the best idea is to broil with oven door open a crack and watch as they go.
Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled, melted margarine and anise (or vanilla).
Sift flour and baking powder and add to egg mixture.
Sift together flour, baking powder and salt.
Cream oleo and sugar; add flavoring.
Beat in eggs, one at a time.
Add flour and almonds.
Dough will be sticky; divide in half.
Spread with floured fingers in log shape on greased cookie sheet, side by side.
Bake at 350\u00b0 for 20 to 25 minutes.
Cut diagonally into slices.
Turn onto one side.
Bake 8 to 10 minutes; turn over and bake until lightly toasted.
Store in tight container.
Makes 3 to 3 1/2 dozen.
Sift dry ingredients.
Beat eggs; add flour, milk and shortening.
Mix with dry ingredients to make a dough.
More flour may be added if needed.
Break dough into pieces and roll into 1/2-inch diameter; cut into 3-inch pieces.
Bring ends together to form a ring.
Bake on greased cookie sheet in a 400\u00b0 oven until light and brown.
Preheat oven to 375\u00b0.
Use ungreased pans.
Makes 6 dozen. Mix first 4 ingredients together then add flour and baking powder. Batter will be loose and sticky.
Spoon onto a cookie sheet.
I put 2 strips to 1 pan; they spread out.
When light brown on bottom, remove from oven with knife.
Make slices and put back in oven.
Brown on each side.
Beat 5 eggs.
Add sugar and blend.
Sift flour and add baking powder. Add to eggs and sugar mixture. Add anise oil and softened margarine.
Mix well.
Knead until dough is smooth. Roll dough into oblong shape 3/4-inch thick. Brush 1 beaten egg over mixture. Sprinkle with sugar.
Cut into 1-inch slices.
Place in greased pan at 350\u00b0 for 14 minutes until brown.
Beat together margarine, sugar and eggs.
Add all remaining ingredients.
Drop by teaspoon on ungreased cookie sheet.
Bake at 350\u00b0 for 15 minutes or until set.
Melt Crisco and reserve.
Beat eggs and sugar; add melted Crisco and milk.
Blend well.
Add dry ingredients; mix well. This makes a fairly firm dough.
Shape as desired.
Place on a greased cookie sheet.
Bake at 400\u00b0 for 10 to 12 minutes.
Frost with white icing; dip in colored sugar.
roomstick.
Put on greased cookie sheet.
Bake at 350
ggs, liqueur,\twater
and anise seed; beat until well blended
nch long pieces. Place on cookie sheet lined with parchment or
lour, baking powder, and ground anise seeds in a bowl; mix
margarine, egg white, peel, and anise in blender or food processor
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.
Beat the egg yolks and the two whole eggs together with sugar until foamy.
Blend in flour, salt and anise.
Drop by teaspoonful onto greased cookie sheets.
Bake in 375\u00b0 oven about 15 minutes.
Stir in the flour mixture, anise, and lemon extract until well