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250 gr. sugar
2 large eggs
250 gr. flour
2 tbsp. Anis-seed
Beat sugar and eggs no less than 10 minutes with electric mixer. Add flour and Anis-seed and shape very stiff dough.
Roll out dough on floured board, cut cookies into squares (I had a wooden cookie press, but lost it).
Use cookie presses with Christmassie designs (terra cotta).
Don't space each cookie too close, just enough space to cut them with a cut-out small tomato-puree can.
Place cookies fairly close on non stick baking sheet.
Let stand at least 24 hours in warm place (room temperature).
Preheat oven to 250 and bake for 15-20 minutes.
Cool and store in can or jar or freeze them.
Not fancy but tasty.
Submitted by Hedy Ochsner, R.R. 3, Greenvale, Hunter River, P.E.I.