Recipe - Lemon-Anise Pirouettes

One half cup Sugar
One fourth cup Powdered sugar
2 teaspoon Grated lemon peel
1 teaspoon Aniseed; finely chopped
One half teaspoon Fennel seeds; finely chopped
6 teaspoon Unsalted butter; room temp
3 lg Egg whites; room temp
One half teaspoon Vanilla
One half cup Flour

Position rack in center of oven and preheat to 350 degrees .

Lightly butter large nonstick cookie sheet. Blend first 5 ingredients in
processor 1 minute. Using electric mixer, cream butter in medium bowl until
light. Gradually beat in sugar mixture, egg whites and vanilla. Add flour
and beat until combined. Drop 1 teaspoon batter onto prepared cookie sheet.
Using back of spoon, spread into 3inch round. Repeat 5 more times, spacing
cookies evenly. Bake until cookies are golden brown on edges, about 5
minutes.

Immediately run tip of small knife under edge of 1 cookie. Using
fingertips, pick up cookie at lifted edge and turn over onto work surface.
Working quickly, roll cookie around handle of wooden spoon, pressing cookie
against handle as you roll. Slide cookie off handle. Repeat rolling with
remaining cookies on sheet, returning sheet briefly to oven if cookies
begin to harden. Rinse cookie sheet under cold water. Dry with towel.

Lightly butter cookie sheet. Repeat making cookies with remaining batter in
batches, rinsing, drying and buttering sheet between each batch. Cool
cookies.

Formatted for MC by Sharon Klinger (tmvm93b@prodigy.com)

Recipe by: Bon Appetit

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Mar 05,
1998