Gingerena Cookies
Ingredients
- 4 lb flour
- 2 tspn salt
- 3 tbspn baking powder
- 1½ lb sugar
- 2 lemons, juiced
- 1 bottle anise extract
- 1 lb butter, melted and cooled
- ½ glass milk
- sesame seeds to roll cookies before baking
Instructions
- In a large mixing bowl, beat together eggs and sugar. When well blended add the lemon juice, anise and melted butter.
- In a separate mixing bowl, sift flour with baking powder and salt.
- Add milk and flour alternatively to the egg mixture. Blend well each time to fully incorporate the ingredients.
- Take one tablespoon of dough and roll in your hand to get 2 to 2.5 inch sausage roll. Roll into the sesame seeds and space them on a cookie tray about 1-2 inches apart.
- Bake at 375 F for 15 – 20 minutes until golden on bottom.
- Let cool thoroughly on a rack before storing in an airtight cookie tin. These can last several weeks if kept airtight.
Notes
Nanna’s full size recipe. Can be cut in half or quarter for smaller batch. Be sure to cut all ingredients the same proportion.