I think I overdosed on sugar this week again. I’ve been in a baking mode, trying different recipes for cookies, tarts and cakes. Having fun and boy do I need someone to wash the dishes!. I was searching through the pages of some of my cookbooks and I stumbled upon this recipe. A fairly simple one, with four ingredients that most of us have on hand always. The texture is interesting and the anise makes it unique. If you like your cookie crunchy outside and soft spongy inside, this one is for you.
Here are a few things I have learned making three different batches of this recipe:
1. Whip the eggs on medium. If you are impatient at times (like me), you will blast that mixer on the highest setting to hurry up and taste, and you will end up with dense and dry cookies.
2. Leave the cookies for 3 hours at room temperature before baking, or that yummy crunchy crust won’t be any good.
3. Sprinkle the sugar right away after piping, or have your little ones pick them up from the floor, one sticky crystal at a time.
Other than that, there were tasty, crunchy and soft simultaneously (all good things in a cookie!)
Spiced Snowflake Cookie
Source: L’art des Petits Fours by J.M. Perruchon and G.J. Bellouet
1 1/4 cups sifted all purpose flour
1 1/4 cups powdered sugar
1 tbsp anise powder
Sugar crystals for sprinkling
In the bowl of a mixer, beat together the eggs and powdered sugar on medium speed until pale and thick, about 10-12minutes. Fold in the flour and anise gently until all blended and forms a thick ribbon. It will resemble a soft dough. Place in a piping bag fitted with a large star shape or any shape. Pipe onto wax paper or silpat, and sprinkle sugar generously on top. Let sit at room temperature for approx. 2 hours. Preheat oven to 325˚F and bake for about 15 minutes until set. Remove before any browning occurs.