Aniswood Cookies

(click for more garden pictures...)

Still happily celebrating the return of Spring! Choke cherry trees and lilac are blossoming and their heady fragrances are attracting bees and wasps into our garden. I love waking up to the chirping of the sparrow and their chicks. I even surprised a couple of blue jays and cardinals playing underneath the arcs of water while I was watering the lawn.

Hard to do any cooking when the backyard is warm and inviting, but I made the quickest cookies in the world the other day.

(click on the picture for more...)

Simples comme bonjour!

18 mns flat, including baking! For these no-butter cookies, I just whisked all the ingredients together in a bowl and freshly grated aniswood bark into the batter. Yes, aniswood again. I just can’t get enough of this spice and, literally, I still have a bucketful to go through so no sense being stingy! Feel free to substitute with freshly ground fennel or anis seeds! Another point: unlike regular drop cookies, the dough is essentially a batter but do not fret! 15 mins in the oven and these cookies will keep your sweet tooth satisfied.

Ingredients for 3 dozen:

4 eggs

1½ cup sugar

1¾ cup all purpose flour

1 tablespoon anis wood (Substitute with fennel seeds)

1. Preheat the oven to 350 F.

2. Mix eggs and sugar in a large bowl using a whisk.

3. Stir in the flour and the aniswood.

4. Line a baking sheet with parchment paper.

5. Drop the disks of batter onto the lined baking sheet using a tablespoon.

6. Bake for 15 mns until golden.

7. Let cool on the baking sheet and store in an airtight container.

For other recipes using aniswood:

- Pain d'Epices

- Smokey Red Peppercorn Crusted Mahi Mahi on Sauteed Peas and New Potatoes

- Slow Braised Short Ribs

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