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January 2010

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lynn_neko in rfrp

Easter Twists

Easter twists

1/3 cup honey
4 tablespoons anise-flavor
2 tablespoons fresh lemon juice
4 1/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 tablespoons aniseed
2 teaspoons finely grated lemon peel
Sesame seeds/pine nuts
Mix honey, 2 tablespoons anise and juice in small bowl. Set glaze aside.
Preheat oven to 350°F. Lightly butter baking sheets. Combine flour, salt and baking powder in medium bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in remaining 2 tablespoons anise flavor, aniseed and lemon peel. Gradually mix in dry ingredients.
Working with 1 tablespoon dough at a time, roll dough between palms and work surface into 7-inch ropes. Form into bow ties or twists. Place on prepared baking sheets, spacing evenly. Brush glaze over cookies. Sprinkle with sesame seeds/pine nuts. Bake cookies until pale golden, about 15 minutes. Transfer cookies to racks. Lightly brush cookies again with glaze. Cool. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
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