Unlike many versions, this recipe uses granulated sugar (not powdered). It holds details very well and produces a delightfully rich chewy interior similar to an anise flavored sugar cookie.
- 4 eggs
- 2 c sugar
- 4 c cake flour (plus 1/4 cup additional, may or may not be needed depending on humidity)
- ½ t anise oil
- Beat whole eggs until thick, about 6 minutes.
- Add sugar gradually, beating well between each addition until all is combined.
- Beat for 12 minutes.
- Add the anise oil and blend.
- Gently fold in the flour.
- Let the dough rest, covered with a damp kitchen towel, for 30 minutes.
- At this point knead your dough a bit. Depending on the humidity, you may or may not need to add the 1/4 c additional flour.
- Lightly flour your work surface and rolling pin.
- Work with 1/3 of the dough at a time. Leave the rest covered with the towel.
- Roll dough to 10 mm (or desired thickness, depending on your mold) using Dough Thickness Guides.
- Dust your mold and dough with flour.
- Press the mold into the dough. Lift the mold straight up to remove.
- Use a cookie cutter or knife to cut out as desired. Lift with a bench knife and place on a parchment lined baking sheet.
- Repeat with remaining dough. Flour your mold each time before pressing.
- Re-roll scraps only twice. After that they will be too dry (and incorporate too much flour). Save the scraps to make Chrabeli.
- Let cookies stand 12-24 hours to dry (depending on the humidity).
- Bake at 285 for 15 minutes in the center of the oven.
- Keep cookies in a tightly covered container. As they age, the anise flavor develops so you can make them up to 3 weeks in advance.