“With the growing popularity of gourmet coffees, cappuccino and espresso,” Carrie Sherrill notes in Forestville, Wisconsin, “I’m finding lots of people enjoy these classic Italian dipping cookies.”,
- 2 large eggs, room temperature
- 1 cup sugar
- 1/4 cup canola oil
- 1/2 teaspoon lemon extract
- 1/4 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 teaspoons grated lemon zest
- 2 teaspoons aniseed, crushed
image/svg+xml Text Ingredients View Recipe,
Preheat oven to 350°. In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed.
Divide dough in half. On a lightly floured surface, shape each portion into a 12×2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness.
Bake until golden and tops begin to crack, 30-35 minutes. Carefully remove to wire racks; cool for 5 minutes.
Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake 5 minutes. Turn and bake until firm and golden brown, 5-7 minutes. Remove to wire racks to cool. Store in an airtight container.
1 cookie: 66 calories, 2g fat (0 saturated fat), 12mg cholesterol, 48mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.