COOKIE DOUGH
5 cups all-purpose flour
5 teaspoons baking powder
6 eggs
1 cup margarine or butter–melted
1 cup sugar
2 tablespoons anise extract
2 teaspoons lemon juice
1 cup whipping cream for a softer and richer cookie; substitute milk for a drier version
SUGAR COATING
3 cups sugar
1 cup water
1 teaspoon anise extract
NOTES:
The sugar glaze is cooked to a soft crack temperature, then the cookies are tossed and coated in it.
If sugar fails to crystallize immediately, continue to heat it, stirring frequently.
It’s best to coat cookies with sugar during cool weather; if it’s very humid, the sugar doesn’t always set.
It’s challenging and requires patience and timing.
The cooler weather in northern Italy allowed for this sugar-coated favorite.
COOKIES
In a large bowl, mix flour, baking powder and remaining ingredients in the order they’re listed above.
Mix well. Dough will be soft.
On a floured board, place a tablespoon of dough and roll it by hand until it’s the thickness of a pencil.
Use more flour as needed to make dough easier to handle.
Cut the rolled dough into strips about 5 inches long.
Shape each dough strip into a half knot.
Place on a greased cookie sheet.
Bake at 350-degree F oven for 12-15 minutes. Remove from oven when lightly browned on top.
SUGAR GLAZE
Using a wide-mouth frying pan, Dutch oven or electric skillet, mix sugar, water and anise flavoring over medium heat. Stir constantly.
Heat the sugar mixture until it reaches between 200 and 215 om a candy thermometer.
Allow mixture to boil at that temperature for several minutes. Stir until mixture starts boiling faster and mixture starts to turn white or cloudy.
Temperature will continue to rise.
Let it reach 225-230-degrees F and turn off heat.
Quickly float cookies in the mixture and stir until the sugar crystallizes and coats the cookies.
Remove and dry on cookie sheets.
