Anise Or Butterless Drop Cookies
Nutrition
Calories: 64 kcalCarbohydrates: 17 gProtein: 4 gFat: 4 gSaturated Fat: 4 gCholesterol: 20 mgSodium: 26 mgFiber: 3 gSugar: 10 gVitamin A: 0.625 IUCalcium: 17 mgIron: 6 mg
Ingredients
- 3 whole eggs
- 1 cup sifted sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tsp double-acting baking powder
- 1/2 tbsp crushed anise seed
Instructions
- Preheaat oven to 325°F.
- Beat the eggs until light. Add gradually the sifted sugar. Beat at least 3 to 5 minutes on medium speed with an electric beater, longer if beating by hand, then add the vanilla. Set aside.
- Sift the flour before measuring. Resift with the baking powder and add the crushed anise seed. Add flour ingredients to egg mixture and beat the batter another 5 minutes.
- Drop 1/2 teaspoon at a time, well apart, on a cookie sheet lined with foil. The dough should flatten to a 1-inch round but should not spread more. If it does, add a little more flour. Let the drops dry at room temperature 18 hours.
- Bake the cakes until they begin to color, about 12 minutes. When done, they will have a puffed meringue-like top on a soft cookie base.