Food recipes
Millennium Pine Nut and Anise Cookies
Millennium Pine Nut and Anise Cookies Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, anise seed nuts, pine nuts, dr...
Millennium Pine Nut and Anise Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, anise seed
nuts, pine nuts, dried
syrup, maple, canadian
syrup, maple, canadian
oil, canola
water, bottled, generic
spices, anise seed
spices, anise seed
vanilla extract
Directions:
Preheat the oven to 350 deg F.
Line a baking sheet with baking paper.
Sift together the flour, salt, and baking powder in a large bowl.
Mix in the aniseed and pine nuts.
In a small bowl, whisk together the remaining ingredients.
Pour the wet mixture into the dry mixture and stir until combined.
Form a ball of dough with about 2 tablespoons batter and place on the prepared sheet.
Press with your hand to a thickness of 1/3 inch.
Repeat, placing the cookies 3 inches apart.
Bake for 20 to 30 minutes, or lightly brown.
Let cool on a wire rack.
Store in an airtight container for up to 2 weeks.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, anise seed
nuts, pine nuts, dried
syrup, maple, canadian
syrup, maple, canadian
oil, canola
water, bottled, generic
spices, anise seed
spices, anise seed
vanilla extract
Directions:
Preheat the oven to 350 deg F.
Line a baking sheet with baking paper.
Sift together the flour, salt, and baking powder in a large bowl.
Mix in the aniseed and pine nuts.
In a small bowl, whisk together the remaining ingredients.
Pour the wet mixture into the dry mixture and stir until combined.
Form a ball of dough with about 2 tablespoons batter and place on the prepared sheet.
Press with your hand to a thickness of 1/3 inch.
Repeat, placing the cookies 3 inches apart.
Bake for 20 to 30 minutes, or lightly brown.
Let cool on a wire rack.
Store in an airtight container for up to 2 weeks.