Lemony Aniseed Chrabeli
Lemony Aniseed Chrabeli recipe
Yield
24 servingsPrep
30 minCook
15 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
sugar
|
|
| 2 | teaspoons |
aniseed
ground |
|
| 2 | large |
eggs
|
|
| 1/2 |
lemon
use grated peel only |
*
|
|
| 1 ⅔ | cups |
all-purpose flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
sugar
|
|
| 1E+1 | ml |
aniseed
ground |
|
| 2 | large |
eggs
|
|
| 0.5 | Lemon; |
lemon
use grated peel only |
*
|
| 394 | ml |
all-purpose flour
sifted |
|
Directions
Sprinkle baking sheets with flour.
In a large bowl, beat sugar and eggs until creamy.
Stir in flour.
Add aniseed and lemon peel.
Shape dough into ½ inch diameter ropes.
Cut ropes into 3 inch lengths; curve each piece into a half-moon shape.
Slash outer edge of half-moon in 3 places with a sharp knife.
Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375℉ (190℃). Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp.
