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What You Need:
(To Make: 8 dozen cookies)
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¾ cup olive oil
1 tablespoon aniseed
1 tablespoon sesame seeds
1 cup sugar
½ cup fresh lemon juice
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
4½ cups sifted all-purpose flour
1 tablespoon ground cinnamon
Sliced blanched almonds for topping
Cinnamon sugar for topping (see note)
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Translate this recipe:
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| How To Cook: |
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1. Preheat oven to 375°.
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2. Heat olive oil, aniseed, and sesame seeds over medium heat for 5 minutes. Cool. Add sugar, lemon juice, lemon peel, and orange peel.
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3. Combine flour and cinnamon. Stir flour, one cup at a time, into oil mixture. Work dough with hands until smooth. Cover and let stand for 30 minutes.
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4. Roll out dough on a lightly floured board to a thickness of ¼ inch. Cut with a 2-inch round cookie cutter and place on an ungreased cookie sheet.
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5. Decorate with almond slices, pressing so they adhere. Bake for 12 to 15 minutes, or until light brown. Sprinkle with cinnamon sugar and cool on racks.
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NOTE:
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1. To make cinnamon sugar, combine 1 tablespoon cinnamon with 2 tablespoons sugar. Mix thoroughly. This recipe can be cut in half.
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