Self-Frosting Anise Drops
3 eggs -- at room temperature
1 cup Granulated Sugar -- plus
2 Tablespoons Granulated Sugar
1 3/4 cups All-purpose Flour -- unbleached
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 teaspoons Anise Seed
Beat the eggs in an electric mixer at medium speed until they're light lemon-colored and thick.
Add the sugar very gradually, beating all the while. When all the sugar has been added, continue to beat the mixture for 20 minutes. (Yes, this really is necessary!) While the egg mixture is beating, sift the flour together with the baking powder and salt, and set it aside.
Reduce the speed of the mixer after 20 minutes and add the dry ingredients gradually. Continue beating for 3 more minutes. Add the aniseed and mix thoroughly.
Drop the dough by teaspoonfuls onto well-greased and well-floured or parchment-lined baking sheets, shaping the dough into rounds with a spoon. Let the cookies stand at room temperature, uncovered, for at least 8 hours.
When you're ready to bake the cookies, preheat the oven to 325°F. Bake them for about 10 minutes, or until they're a creamy just-golden color, not brown, on the bottom.
3 eggs -- at room temperature
1 cup Granulated Sugar -- plus
2 Tablespoons Granulated Sugar
1 3/4 cups All-purpose Flour -- unbleached
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 teaspoons Anise Seed
Beat the eggs in an electric mixer at medium speed until they're light lemon-colored and thick.
Add the sugar very gradually, beating all the while. When all the sugar has been added, continue to beat the mixture for 20 minutes. (Yes, this really is necessary!) While the egg mixture is beating, sift the flour together with the baking powder and salt, and set it aside.
Reduce the speed of the mixer after 20 minutes and add the dry ingredients gradually. Continue beating for 3 more minutes. Add the aniseed and mix thoroughly.
Drop the dough by teaspoonfuls onto well-greased and well-floured or parchment-lined baking sheets, shaping the dough into rounds with a spoon. Let the cookies stand at room temperature, uncovered, for at least 8 hours.
When you're ready to bake the cookies, preheat the oven to 325°F. Bake them for about 10 minutes, or until they're a creamy just-golden color, not brown, on the bottom.