Ingredients:
2 cups of all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon anise extract
Powdered sugar for dusting (optional)
ORIGINAL
1 cup oil
8 cups flour
2 cups milk
1 nutmeg
1 cup sugar
1 lemon
1 envelope of Anise
Instructions:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, followed by the lemon juice, lemon zest and anise extract.
Gradually add the dry ingredients to the butter mixture, stirring until just combined.
Divide the dough into two equal portions and shape each into a disk. Wrap the disks in plastic wrap and refrigerate for at least 2 hours or up to overnight.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Cut out the cookies using a round cookie cutter or a glass.
Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Once the cookies are cool, dust them with powdered sugar before serving (optional).
ORIGINAL
Sift the flour, grind the nutmeg, and squeeze the lemon into a bowl.
Add milk, anise, and oil.
Stir well. Then knead.
Lightly flour a countertop or clean, flat surface. Continue to knead dough until a ball is made.
Divide into small balls and place on cookie sheet.
Bake for 15-20 minutes.
