Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Biscuits

  4. Yield: 35 servings

  5. 2 c Flour

  6. 1 tb Anise extract

  7. 1/2 tb Baking Powder

  8. 1/8 tb Salt

  9. 1 Large lemon

  10. 2/3 c Sugar

  11. 1/2 c Vegetable shortening

  12. 5 3/16 tb Unsalted butter

  13. 1 Egg yolk

  14. 1 ts Vanilla extract

  15. --DECORATION--

  16. 1 tb Sugar

  17. 1 ts Ground cinnamon

  18. Thoroughly stir together flour, anise, baking powder,

  19. and slat and set aside. Using a small sharp knife

  20. peel a thin layer of zest (without white membrane)

  21. from the entire lemon. Combine lemon zest and sugar

  22. in a food processor fitted with a steel blade.

  23. Process until zest is very finely minced. Add

  24. shortening and butter to the processor and process for one minute. Add egg yolk and vanilla and process 20

  25. seconds longer. Add dry ingredients and continue

  26. processing just until they are blended.

  27. Divide dough in half and place each portion between

  28. large sheets of waxed paper and roll out to 1/8 inch

  29. thick. Check the underside of the dough to check for any creases. Slide dough onto a large tray or baking

  30. sheet and refrigerate for 15 minutes, or until the

  31. dough is chilled and slightly firm.

  32. Preheat oven to 375 degrees F. Lightly grease several

  33. baking sheets.

  34. Work one half of the dough at at time. Turn the dough

  35. over and peel the sheet of wax paper off of the dough

  36. and replace the paper loosely. Then turn the dough

  37. right side up. Peel off and discard the top sheet of

  38. 2 1/4 to 3 cookie cutters cut out cookies.

  39. Place in the oven and bake for 8-10 minutes or until

  40. just brown ant the edges. Remove from the oven and let stand for 3 minutes. Transfer to wire racks and let stand until cooled completely. Sprinkle cookies

  41. with the decoration mixture.

  42. 35 to 40 cookies. --


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