These cookies are magical. Cake-like on the inside with a thin, crisp frosting-like layer on top. The secret is in the mixing process and then the 12-hour rest period before baking.
I’ve baked these German cookies for years, from a recipe found in my mom’s International Encyclopedia of Cooking from 1970(?). Sadly that book (my fav!) burned in the Nuns Fire of 2017. I’ve recreated the recipe from memory.
If you don’t like anise flavor, you can use another flavor, such as almond.
Ingredients:
2 large eggs
1 cup sugar
1/2 teaspoon anise extract (you can substitute another extract)
pinch of salt
1 1/3 cup all-purpose flour
1/4 teaspoon baking powder
2 teaspoons anise seed, toasted and crushed (optional)
sprinkles for top (optional)
Method
- In the bowl of a stand mixer with the paddle attachment, add the 2 eggs, 1 cup sugar, salt and anise extract.
- Beat on medium-high for 20 minutes.
- While the eggs are beating, sift together the flour, baking powder and anise seeds.
- After 20 minutes, add the dry ingredients and mix until incorporated.
- Pipe out, or use a teaspoon, small round cookies onto a parchment-lined baking sheet, about 2“ apart.
- Sprinkle with additional anise seeds or sprinkles on top, if you wish.
- Let the unbaked cookies sit out at room temperature, undisturbed for about 12 hours.
- After 12 hours, pre-heat the oven to 350F. When the oven is at temperature, bake the cookies for about 12 minutes or until the tops are crisp and the bottoms are just starting to brown.
- Remove the cookies and cool them on a rack.