Friday's Lesson

Since I skipped out early last week on the baking lesson (in favor of swimming, remember?) I decided to hang tough on Friday, despite the zillion-degree heat in the bakery kitchen. We made some tried and true oldies, nothing new, but I'm sharing a few of the recipes with you here. Hope you enjoy them! But a word to the wise...every cookie tastes better if the cook hasn't had to brave a blazing furnace kitchen to bake them. :)

Anise Cookies

1/2 pound butter, softened
1/2 cup sugar
2 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla
2 teaspoons anise flavoring
1/2 teaspoon salt
2 cups sour cream
4 1/2 cups flour

Cream butter and sugar until light and fluffy. Add eggs and beat well.

Add baking powder, baking soda, vanilla, anise flavoring and salt. Mix well.

Alternate adding sour cream with flour, mixing well after each addition.

Drop by spoonfuls onto greased cookie sheet and place in pre-heated 375-degree oven. Bake 10 to 12 minutes until golden brown.

Icing with a mixture of anise flavor, powdered sugar and milk. Add small amounts to bowl, mixing well, until desired consistency is reached. Ice cooled cookies.

Amaretti

3 cups blanched slivered almonds
1 1/2 cups white sugar
3 egg whites
1 teaspoon almond extract

In a food processor, grind the almonds into a fine meal. Add the sugar and pulse six or seven times. Add egg whites and almond extract. Process until a smooth dough forms around the blade.

Place well-rounded spoonfuls of dough onto parchment-lined baking sheets. Bake in preheated 300-degree oven for 20 to 30 minutes. Cookies should be golden brown. Allow cookies to cool completely on the paper before removing. Store in a dry place.