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Ingredients
  Sifted regular all purpose flour 2 1⁄4 Cup (36 tbs)
  Double acting baking powder 3 Teaspoon
  Cinnamon 3⁄4 Teaspoon
  Ground cloves 3⁄4 Teaspoon
  Dark corn syrup 1⁄2 Cup (8 tbs)
  Granulated sugar 3 Tablespoon
  Butter/Margarine 2 Tablespoon
  Milk 3 Tablespoon
  Lemon extract 1⁄4 Teaspoon
  Crushed anise seed 3⁄4 Teaspoon
  Confectioners sugar 1 Cup (16 tbs)
  Water 1 Tablespoon
Directions

Make several weeks ahead:
1. Sift flour with baking powder, cinnamon, and cloves.
2. In saucepan, combine corn syrup, granulated sugar, butter, and 2 tablespoons milk. Cook, over low heat, until dissolved and melted, stirring occasionally; cool. Stir in lemon extract, anise seeds, and half of flour mixture. Add rest of flour mixture; refrigerate 1 hour.
3. Start heating oven to 400°F.
4. On floured surface, with floured rolling pin, roll out dough 1/4 inch thick. Cut into rectangles 3 1/2 by 2 inches; brush with milk. Place on greased cookie sheet.
5. Bake 10 minutes.
6. Cool, then frost with confectioners' sugar beaten smooth with water. When set, store in tightly-covered container; they keep indefinitely. (To hasten softening, add 1/2 apple.) Makes 18.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Butter

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