Old-fashioned anise cakes - betty carlson

192 servings

Ingredients

Quantity Ingredient
12 Eggs
3 pounds White Sugar
Juice Of 1 Lemon
3 teaspoons Anise Oil
3 teaspoons (Level) Hartshorn *
3 tablespoons Water
9½ cup All-Purpose Flour,
(To 10 1/2 Cups)

Directions

* Note: Hartshorn is ammonium bicarbonate, used as a leavening agent.

Purchase at pharmacies.

1. Beat the eggs and sugar together for 1 hour by hand or 30 mins with a mixer.

2. Add the lemon juice, anise oil, hartshorn, and water.

3. Beat in the flour until the dough is very stiff. Cool, then roll thin (about ¼ inch thick) and press with mold. (see below). Cut along imprint lines to separate cookies. Cover with tea towels and let rest over night, to rise. Next morning, transfer to greased or parchment-lined baking sheets and bake in 350 F oven about 15 mins, or until set. The cakes should be very pale on top and light brown on the bottom.

Notes from Betty Carlson: This recipe came from her grandmother, Hilda Baker Mark (1878-1938). The press she and her mother used was a handcarved wooden rectangle from Germany. You can now buy rolling pins made for this purpose.

From the MIDWEST OLD TRESHERS REUNION of Mt. Pleasant, Iowa. Fair Dates: 5 days, ending Labor Day.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-04-95 (159) Fido: Cooking

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