|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
Tip: Try anise cookies for more results.
1 - 10 of 11 for german anise cookies
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Add baking powder ... Add sugar and anise oil or extract, ... Best when made 3 to 4 weeks ahead of time to enhance flavor. Store in air tight container.
Grease and flour 3 sheets. Beat eggs until fluffy. Gradually add sugar and beat 20 minutes. Add remaining ingredients and blend 1 minute. Drop 1/2 ...
Mix thoroughly and chill. Part of this may be frozen for another baking. Form rolls of dough about 15 inches long and the size of a nickel. Chill or ...
Cream sugar and eggs for 12 minutes on #8 mixer speed. Add flour and seeds; mix well. Drop by teaspoon on greased cookie sheet and let sit overnight. ...
Cream shortening and ... diameter; slice 1/2 inch pieces. Bake at 375 degrees about 10 minutes on greased cookie sheets. Cookies are hard and melt in your mouth.
Melt in a ... stiff dough, but reserve 2 cups of flour to roll the cookies. Let set overnight at room temperature. Roll out and cut and bake in the morning.
Beat eggs and ... low speed). Add anise seed and stir ... degrees for 12 minutes or until cookies are pale yellow on the bottom. Makes about 45 cookies.
Heat first 4 ingredients to boiling point. Cool. Mix cooled liquid mixture with sifted dry ingredients. This makes a stiff dough. Roll out to ...
Beat eggs until ... inch thick. Cut cookies in squares and ... at 325 degrees for 10 to 15 minutes. They keep well in a closed container. May also freeze.
Cream butter and ... and cut with cookie cutters. Bake 350 degree oven 8-10 minutes or until cookies are lightly browned on greased lightly cookie sheet.
Result Page: 1
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