Molded Christmas Cookies
Molded Christmas Cookies recipe
Yield
30 servingsPrep
20 minCook
15 minReady
6 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
anise extract
|
* |
| 4 ½ | cups |
cake flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
anise extract
|
* |
| 1.1 | l |
cake flour
sifted |
|
Directions
Beat eggs until very light and fluffy.
Gradually add sugar; beat for 15 minutes.
DO NOT underbeat. Fold in anise extract and flour.
Roll dough ⅜ inch thick.
Thoroughly flour springerle mold or rolling pin.
Press molds firmly to dough.
Cut cookies apart and place on greased and floured cookie sheet.
Let dry overnight at room temperature, covered with paper towels, or uncovered.
Preheat oven to 375℉ (190℃). Place cookies in oven and immediately reduce temperature to 300℉ (150℃).
Bake for 15 minutes.
Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor.
Decorate cookies with favorite icing if needed.
