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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.