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Anise Cookies

A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.

A historical recipe

Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Pennsylvania Dutch Cooking, by Anonymous. Digitised by Project Gutenberg, eBook #26558 (https://www.gutenberg.org/ebooks/26558). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Cooking -- Pennsylvania); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 6 eggs, separated 1 cup powdered sugar 1 cup flour, sifted 3 tsps.
  2. anise seed Beat egg yolks until thick and foamy.
  3. Beat egg whites stiff and combine with egg yolks.
  4. Gradually add the powdered sugar and mix lightly.
  5. Sift flour and add to the egg mixture together with the anise seed.
  6. Drop from teaspoon on greased cookie sheet, spacing about 1 inch apart.
  7. Chill in refrigerator over night.
  8. Bake in slow oven (300-f) for about 12 minutes.