Little Anise Drops
Submitted by Julie T. on December 21, 2010 at 3:52 pm

DESCRIPTION
Pale, crunchy bites

SUMMARY
Yield 100 cookie Source Weihnachtliche Backerei, Kochbuchverlag Heimeran KG, Munchen 1957 File under Christmas, German, Simple drop cookie

INGREDIENTS
4 large eggs, separated
9 oz. (250 gm) powdered sugar
3/4 tsp. anise extract
1/4 tsp. salt
2 Tbsp. anise seeds
11 oz. (300 gm) all purpose flour

Note: be sure to use fresh anise seeds for best flavor

INSTRUCTIONS
1. Prepare at least 2 cookie sheets with parchment paper and have additional parchment paper available to pipe batter onto for later transfer onto a cookie sheet.

2. Measure flour, add anise seeds to flour, mix in and set aside. Measure powdered sugar and set aside.

3. Beat egg whites with salt until stiff but not dry.

4. Beat egg yolks with anise extract and powdered sugar until well mixed.

5. Add 1/3 of beaten egg whites to the yolk mixture and stir in with a whisk to lighten the yolks, then gently fold in the remainder of the beaten egg whites.

6. Gently fold the flour and seeds into the egg mixture until well blended.

7. Spoon the batter into a pastry bag and pipe rounds of batter, no larger than a half dollar (smaller is better), one inch apart, onto the parchment covered (or very well buttered) cookie sheet. These cookies do not spread.

8. Allow the cookies to dry approximately 12 hours in a cool place. The batter should then look smooth and shiny.

9. Bake at 350 degrees for 18-25 minutes. The cookies should remain light colored, maybe faintly tan on the bottom. Will become crisper as they cool.

10. For an even crisper cookie, when all are baked, return to a warm oven, heat off, for about 15 minutes. I put the cooling racks with closely rowed cookies onto the cookie sheets to reduce handling. Cool and store in an airtight container.