4 eggs
1 tsp anise flavoring
1/4 tsp salt
2 cups sugar
1/2 tsp baking powder
2 cups flour
Beat 4 eggs 10 minutes at high speed (setting #9 on my old Sunbeam mixer; top or second from top on Kitchenaid.)
Add sugar; beat 5 minutes (continue at high speed.)
Add remaining ingredients and beat 15 minutes (again at high speed.)
Drop on greased (generously slathered) cookie sheets.
Let stand overnight (or 6-8 hours) at room temperature.
Bake at 325 degrees for 8-10 minutes - done when slightly tan on edges, or when the top is gently tapped with a fingernail it sounds hollow, not dense.
Makes about 100 cookies.
MY NOTES:
1) Be careful; don't make too large -- about 1/2 tsp. drops are best. Don't put too close together, else will blob/bake into each other.
2) Uses about 6 cookie sheets. If run out of cookie sheets, use cake pans turned upside down. Don't use double bottomed sheets -- cookies stick to these. If tin is dark, cover with foil (shiny side up) for better results -- HOWEVER, see comment 3!
3) from 2012 -- using parchment paper works the very best so the cookies don't stick.
4) Be sure to bake long enough, else cookies will be chewy not snappy! (I have baked longer than 10 minutes.)
5) This is hard on a mixer; my old one would be smoking by the time I finished!
6) If putting a cookie tray together, keep these separate (wrapped or bagged, or on a separate plate) as the anise flavor can permeate other cookies.
7) And my own personal note to self: don't forget the anise!!!
I have thought this could be made with other flavorings, though I've never tried.
- I love these cookies -- have been a family favorite all my life. One question if anyone can help -- why has the top slid off my cookies this year? This happened to probably more than half of them this year. Thanks --
I think it may be easier to troubleshoot this issue over the phone. I would suggest giving our Baker's Hotline a call!-Jon 802-649-3717
