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Title: Anise Cookies Penn Dutch
Categories: Penn Cookie
Yield: 1 Servings
| 6 | Egg, separated | |
| 1 | c | Powdered sugar |
| 1 | c | Flour, sifted |
| 3 | ts | Anise seed |
DIRECTIONS Beat egg yolks until thick and lemon-colored. Beat egg whites until stiff and combine the two mixtures. Gradually beat in the powdered sugar, mix lightly. Sift the flour and add; then stir in the anise seed. Drop from the tip of a teaspoon, about one inch apart, on a greased cookie sheet. Put pans into ice box over night. Bake the next morning at 300-F for 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Converted by MMCONV vers. 1.20
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