I made aniseed cookies this weekend for a cookie exchange today. I was transported to many different places - Mother B.'s kitchen, the kitchen on Lolita, and to all of your houses. Funny thing about memories. These are not the fanciest cookies and many people pass them over for more decadent cookies, but they are my very favorite and I would rather have them then any other.
Happy Holidays!
Kind of like kumquats :-).
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Aniseed Cookies
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1 cup sugar
4 egg yolks, beaten
1 tsp vanilla
1 ½ cups flour
2 TBL baking powder
1/3 tsp salt
1 TBL aniseed
Cream the butter until it is light. Gradually add the sugar and cream the mixture until it is fluffy. Stir in the egg yolks beaten with vanilla. Sift together flour, baking powder, salt, and aniseed. Combine the flour mixture with the butter mixture to make a soft dough, adding more flour if necessary.
Now you can either form it into a roll and wrap in wax paper and chill and use as refrigerator cookies (cut and baked) or you can chill, roll out ¼ inch thick and cut into shapes. Either way, put the cookies on a baking sheet, not too close together, brush them with beaten egg yolk, and bake them in a slow oven (300) for 15 minutes, or until they are browned.
I can almost taste them.
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