1 1/4 c Sugar
2 Eggs
1 2/3 c Flour, all-purpose; sifted
2 t Aniseed, grated
Grated peel of 1/2 lemon
Sprinkle baking sheets with flour.
In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add
aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3
inch lengths; curve each piece into a half-moon shape. Slash outer edge of
half-moon in 3 places with a sharp knife. Place on prepared baking sheets.
Cover and let stand overnight at room temperature.
Preheat oven to 375 . Bake cookies 12 to 15 minutes or until golden. Remove
from baking sheets immediately; cool on rack.
This cookie is very hard and crisp. It makes an excellent "dunking"
cookie!
