Title: Self-Frosting Anise Drops
Categories: Dessert Cookie
Yield: 90 Drops
| 3 | | Eggs (room temperature) |
| 1 | c | Sugar |
| 2 | tb | Sugar |
| 1 3/4 | c | Flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3 | ts | Anise seed (or 1 t anise extract or 1/4 t anise oil |
Preheat oven to 325 degrees. Grease and generously flour the cookie
sheets.
Beat eggs with electric mixer until fluffy. Add sugar gradually,
beating constantly; continue to beat for 20 minutes more. Reduce speed of
mixer and add flour that has been sifted with baking powder and salt; beat
3 minutes. Add anise.
Drop by teaspoonsful on prepared cookie sheets, swirling dough to form
round cookies. Let stand uncovered at room temperature for at least 8
hours.
Bake 10 minutes or until cookies are a creamy golden color on the bottom
(do not allow bottoms to brown). Cookies form a cake-like layer on the
bottom with a crisp "frosting" on the top.
Store in a tightly covered container.