1 1/4 Cups Butter
4 Whole Eggs
5 Cups Flour, sift with baking powder
5 Teaspoons Baking Powder
2 Tablespoons Milk, may need up to 4 Tablespoons
1/4 Teaspoon Anise Oil (May substitute any flavor of extract. I increase extract amount to 1/2 tsp)
1. Mix sugar and butter and let stand in warm place at least 1 hour.
2. Cream well.
3. Keep back 2 egg whites for Royal Icing, beat remaining and add anise oil.
4. Add to butter and sugar mixture, creaming well.
5. Add flour mixture alternately with milk.
6. Divide dough into 4 sections.
7. Wrap sections in plastic wrap and store in air tight container in the refrigerator.
8. When chilled, roll and cut cookies. Use a dusting of powdered sugar instead of flour to keep dough from sticking to mat and rolling pin.
9. Bake in 350 degree oven for
10. 15-18 minutes for thick cookies
11. 8-10 minutes for thin cookies
I prefer thin cookies as they keep their shape better when they are baked.
Ice with Royal Icing
Royal Icing
(Amounts to right is for 1/2 batch. Plenty if you do all green trees. Not enough to decorate shapes in many colors.)
1 Pound Confectioner's Sugar 2 Cups
1/2 Teaspoon Cream of Tartar 1/4 Teaspoon
**3 Whole Egg White 2 Whites, unbeaten
1/2 Teaspoon Vanilla - Colorless 1/2 Teaspoon
Sift together sugar and cream of tartar.
Add egg whites and vanilla.
Beat until so stiff that a knife leaves a cut path. About 7 minutes.
On damp days more sugar may have to be added.
Use in cake decorator. Divide and tint as desired.
Hint: This dries hard. Keep in air tight jar in the refrigerator. Use small amounts at a time, May be stored up to 2 weeks in the refrigerator.
Description:
"Dries hard for decorating cookies"
**Yes, consuming raw eggs can be bad for you. I choose to ignore the warning.
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