Melt butter over medium heat, bring to a boil and stir occasionally.
Remove and allow to stand until foam forms on top.
Remove foam with spoon and gently pour into a bowl leaving sediment in pot.
Place bowl in refrigerator until butter is firm, but not hard.
then beat until very light and creamy add 1 cup sugar, egg yolk and anisette.
Continue to beat, add flour 1 cup at a time working last cup by hand.
Dough should be soft but not sticky if needed add the extra flour a little at a time.
Form into 1" balls and place on ungreased cookie sheet.
Bake for 15-20 minutes at 350F degrees.
Cookies will be set but not brown.
Sift half of the powdered sugar on a large sheet of waxed paper.
Place warm cookie on sugar and sift rest of powdered sugar on top and sides.
Cool thoroughly before serving.
Ingredients:
1 lb sweet butter
1 lb powdered sugar
1 cup powdered sugar
1 egg yolks
1 ounce anisette
4 cups sifted flour
flour
Steps/Methods:
Melt butter over medium heat, bring to a boil and stir occasionally.
Remove and allow to stand until foam forms on top.
Remove foam with spoon and gently pour into a bowl leaving sediment in pot.
Place bowl in refrigerator until butter is firm, but not hard.
then beat until very light and creamy add 1 cup sugar, egg yolk and anisette.
Continue to beat, add flour 1 cup at a time working last cup by hand.
Dough should be soft but not sticky if needed add the extra flour a little at a time.
Form into 1" balls and place on ungreased cookie sheet.
Bake for 15-20 minutes at 350F degrees.
Cookies will be set but not brown.
Sift half of the powdered sugar on a large sheet of waxed paper.
Place warm cookie on sugar and sift rest of powdered sugar on top and sides.
Cool thoroughly before serving.
