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“It was a tradition to have these cookies on Thanksgiving, Christmas and Easter. My grandmother always kept some on hand for her grandchildren.”—Elsie Laurenzo Palmer, Saratoga Springs, NY
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 56 calories, 2 g fat (1 g saturated fat), 14 mg cholesterol, 34 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.
Originally published as Iced Anise Cookies in Taste of Home December/January 2010, p73
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Reviewed on Dec. 18, 2009 by jenevan
This was the tenth batch of cookies that some friends and I made yesturday. They were awful. The directions tell you to add the flour until a ball forms, then to knead the dough. After we had added all of our ingredients, the dough was not even close to forming a ball, and could not possibly be kneaded. I added additional flour, almost a cup, to get dough the right consistency. Then I rolled the dough into ropes, forms into a circular twist shape and baked. The end product tastes like a licorice flavored biscuit. I did not ice these, but I can't imagine the icing could improve them that much. I would be embarrassed to serve these. Maybe this recipe would work if the wet ingredients were decreased or butter was softened instead of melted. Yuck.
Reviewed on Dec. 04, 2009 by butterflybirds
How do you make the 'Q' shape? Mine came out looking like 'O's with a tail. How would you store these?
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