When visiting a Greek home, you might be welcomed with this licorice-flavored cookie along with a small cup of strong coffee and a glass of cold water.
- 3/4 cup butter or margarine, softened
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon anise seed
- 1 teaspoon finely shredded lemon peel
- 2 eggs
- 2 tablespoons milk
- 3 cups all-purpose flour
- 1 slightly beaten egg white
- 1 tablespoon milk
- 3 tablespoons sesame seed (optional)
In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, anise seed and lemon peel; beat till combined. Beat in the eggs and 2 tablespoons milk. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide the dough in half. If necessary, chill the dough for 30 to 60 minutes, or till easy to handle.
On a lightly floured surface, shape each piece of dough into a 12-inch log. Cut each log into twenty-four 1/2-inch pieces. Roll each piece into a 6-inch rope. Curl each end of the rope to form an S shape. Place the cookies, 1 inch apart, on greased cookie sheets.
In a small mixing bowl, stir together the egg white and 1 tablespoon milk; brush the mixture over the cookies. If desired, sprinkle with sesame seed.
Bake in a preheated 375 degrees F oven for 7 to 9 minutes, or till bottoms are lightly browned. Remove the cookies from pans and cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
140 calories; 6g total fat; 34mg cholesterol; 28mg sodium; 18g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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