![]() ![]() Second get 1 tbsp of Anise seeds and crush in a mortar, set aside.Use 1 cup of water and 1 tbsp of Anise seed. Put them back on the cooling racks to finish cooling down. The cookies must be warm, so the sugar will melt on them. As soon as touchable, coat them in the sugar/cinnamon bath. Pull out of the oven to cool on the cooling racks. Roll the dough out till it is a little less the 1/4-inch thick. and then pull out a workable amount of dough. Flour the surface, your hands and the rolling pin. This is a sticky dough, so keep adding flour just until it is not sticky anymore and is workable. then add the powder cinnamon till the dough has a medium brown color. Start adding the flour a little at a time. Then add the tea and sugar and cream again. Make the dough, cream the shortening and lard till it is light and creamy looking. You will only use 1/2 a cup, put that a side. Strain the spices out, so it is a clear liquid. Boil till there is only about 1 cup left. Make some tea out of the cinnamon sticks, anise, and water in a pan and boil. ![]()
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