Spanish Anise Sticks
Yield
3 dozenPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
well beaten |
|
| 2 |
anise oil
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
well beaten |
|
| 2 |
anise oil
|
* |
Directions
Heat oven to 375℉ (190℃).
Blend dry ingredeints; cut in shortening until particles are like large peas.
Stir in eggs and anise oil. Mix thoroughly with hands.
Using ½ dough at a time roll ¼ inch thick on lightly floured board.
Cut in sticks 4 x ½ inch. Place on ungreased baking sheet about ½ inch apart.
Brush with soft or melted butter or margarine. Bake 10 to 12 minutes.
