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Italian anise cookies (Angelonies)
Ingredients of 4 portions
Sugar - ¾ a glass
Butter - 8 tablespoons
Eggs - 2 pieces
Milk - ¼ glasses
Anise extract - 1 teaspoon
Baking powder - 2,5 teaspoons
Salt - ¼ teaspoons
Wheat flour - 2,75 glasses
1. To warm an oven to 325F. To cover a baking sheet parchment.
2. To shake up sugar, the softened butter, eggs, milk and anisic extract the mixer, adding serially.
3. To reduce mixer speed. Gradually to pour mix of flour, baking powder and salt. To receive dough.
4. By means of a teaspoon to lay out portions of dough on a baking sheet at distance of 5 cm from each other.
5. To bake within 8–10 minutes, having allowed cookies to dry up, but to remain white. To take out cookies from an oven and to cool on a lattice.
6. In the basic recipe of glaze for cookies:
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Ingredients of 4 portions
Milk - 5 tablespoons
Sugar powder - 250 g
1. To add hot milk to icing sugar. By means of a wooden spoon to shake up to a uniform state.
2. To apply on cookies or gingerbreads, so far glaze still the warm. To cool before hardening.)
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to add anisic extract. Warm liquid mix to glaze cookies and to cool.
Bon appetit!
Italian anisic cookies (Angelonies)
