Anise Form Cookies
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Anise oil||8 Drop|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Crushed ammonium carbonate||1⁄4 Teaspoon (Available At Your Pharmacy)|
Beat eggs, sugar, lemon peel, and anise oil until very thick.2.
Blend flour and ammonium carbonate; add in fourths to egg-sugar mixture, mixing until blended after each addition.
Cover with a clean towel and let stand at room temperature 1 hour.
Shape dough into a ball and, on a floured surface, knead lightly with fingertips; roll 1/4 inch thick.
Press lightly floured springerle rolling pin of mold firmly into dough to make clear designs.
Brush dough surface gently with soft brush to remove excess flour; cut the frames apart; cover and let stand 24 hours.
Lightly grease cookie sheets; sprinkle entire surface with anise seed.
Lightly brush back of each frame with water and set on anise seed.
Bake at 325°F 8 minutes.
When thoroughly cool, store in a tightly covered container 1 to 2 weeks before serving.