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This International dessert features Kathryn Evans JMSH36B 2 c Sugar, Flour 2 teaspoon Boiling water, Baking powder 2 tablespoon Anise seed, Eggs, well beaten. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Description
This International dessert features Kathryn Evans JMSH36B 2 c Sugar, Flour 2 teaspoon Boiling water, Baking powder 2 tablespoon Anise seed, Eggs, well beaten. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Sift flour; measure; add baking powder and sift again.
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To well-beaten eggs gradually add the sugar, beating until very thick.
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Pour boiling water over anise seed and add to egg mixture Stir in the flour.
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Chill.
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Roll on a lighly floured board to 1/4 inch thickness;>>> then
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roll again with a springerle roller to
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make designs.
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Cut the cookies at the marked outlines and place on an ungreased cooky sheet.
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Let dry 6 to 8 hours at room temperature.
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Bake in a moderate oven (375) 12 to 15 min.
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or until brown
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 1029.9kcal
- % Daily Value *
- Total Fat 13.4g21%
- Saturated Fat 3.8g19%
- Cholesterol 373.0mg125%
- Sodium 478.8mg20%
- Total Carbohydrate 184.2g62%
- Dietary Fiber 6.5g26%
- Sugars 1.8g
- Protein 37.0g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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