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Ingredientes
- 4Â 1/2 c. flour
- 1 lb confectioner's sugar
- 4 x Large eggs
- 2Â 1/2 tsp baking pwdr
- 1/4 tsp salt
- 1 Tbsp. lemon zest
- 1 tsp Crushed anise seeds
- 1/2 ounce Ouzo (optional)
Direcciones
- Beat the Large eggs, and gradually add in the confectioner's sugar. Gradually add in the rest of the dry ingredients. If it gets too dry, you can wet it with 1/2 ounce. of Ouzo, but this makes the cookies fairly strong. Refrigeratecovered for about 6 hrs.
- Put dough on a lightly floured surface, roll out, and press with a springerle mold (a square cookie mold with designs on it). Place cookies on a floured surface and allow them to dry out overnight (sounds odd, but you'll get used to it after tasting the first batch). Grease a cookie sheet with butter or possibly margarine lightly, and sprinkle it with some of the crushed anise seeds. Bake the cookies at about 250-275F for about a half an hour or possibly till done.
- Don't LET THEM TURN BROWN; they are supposed to be white. If you want a glossy sheen, brush them with an egg white before cooking.
