Lemony Anise Cookies
Lemony Anise Cookies recipe
Yield
20 servingsPrep
15 minCook
40 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
lemon
half, grated rind |
|
| 1 | teaspoon |
star anise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
lemon
half, grated rind |
|
| 5 | ml |
star anise
|
|
Directions
Preheat oven to 325℉ (160℃).
Beat eggs and sugar together.
Sift flour with salt and baking powder.
Add to the egg mixture.
Blend in the vanilla, lemon rind and anise seed.
Spoon into a greased long (about 12 inch) poundcake tin.
Bake about 40 minutes, until light brown.
Slice while warm into ⅓ inch pieces.
Place on a large cookie sheet and toast in the oven until golden.
Turn over and toast other side.
