Anise Drops
These light cookies call for beating the eggs until light, then adding in powdered sugar gradually. It calls for both oil of anise and anise seeds. This recipe is adapted from the 1953 book, The Family Circle Cake and Cooky Cookbook. Note: this recipe does not call for any chemical leavening (no baking powder or soda).
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 5 each eggs large
- 3 1/2 cups powdered sugar sifted
- 2 drops anise oil
- 1 tablespoon anise seeds
Instructions
- Stir the all-purpose flour, cornstarch, and salt. Sift together.
- Beat the eggs in a large bowl until very light. Gradually add in the powdered sugar, beating well each time you add more.
- Add in the sifted dry ingredients. Stir in the anise oil drips and the anise seeds.
- Drop by spoonfuls about 2 inches apart onto sheet pans lined with parchment or silicone sheets. Let dry in a covered space overnight.
- Bake in preheated 350 degree oven for about 15 minutes, or until crisp. Transfer to a cooling rack, and store in a covered container when cooled.