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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 36 |
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âWith the growing popularity of gourmet coffees, cappuccino and espresso,â Carrie Sherrill notes in Forestville, Wisconsin, âIâm finding lots of people enjoy these classic Italian dipping cookies.â Ingredients:
2 eggs |
1 cup sugar |
1/4 cup canola oil |
1/2 teaspoon lemon extract |
1/4 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
4 teaspoons grated lemon peel |
2 teaspoons aniseed, crushed |
Directions:
1. In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon peel and aniseed.
2. Divide dough in half. On a lightly floured surface, shape each portion into a 12-in. x 2-in. rectangle. Transfer to a baking sheet lined with parchment paper. Flatten to 1/2-in. thickness.
3. Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes.
4. Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.
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