Anise Cookies II Chef John's Recipe
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| Anise Cookies II |
"These are really good! It's my mom's recipe, originally from Europe! Enjoy!"
Ingredients :
- 4 eggs, separated
- 2 cups confectioners' sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground anise seed
- 1 tablespoon cold water
Instructions :
| Prep : | Cook : 30M | Ready in : |
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- Beat egg whites with water until stiff.
- In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
- Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
- The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
- Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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