Ingredients
- 2 EGGS
- 2/3 CUP SUGAR
- 1/3 CUP HONEY
- 1 TSP. VANILLA EXTRACT
- 1 TSP. ANISEEDS
- 1/2 TSP. GRATED ORANGE ZEST
- 1/2 TSP. GRATED LEMON ZEST
- 2 3/4 ABOUT 2 3/4 CUPS ALL PURPOSE FLOUR
- 1 TSP BAKING POWDER
- GENEROUS 1/4 TEASPOON SALT
Preparation
Step 1
IN AN ELECTRIC MIXER BOWL, BEAT EGGS AT HIGH SPEED UNTIL VERY PALE AND AIRY, ABOUT 3 MIN. GRADUALLY AD DSUGAR AND CONTINUE BEATING UNTIL THE MIXTURE FORMS A RIBBON, ABOUT 5 MIN. ADD HONEY, VANILLA, ANISEEDS, AND ORANGE AND LEMON ZESTS, BEATING AFTER EACH INGREDIENTS. SIFT TOGETHER THE FLOUR, BAKING POWDER AND SALT. ADD TO THE EGG MIXTURE AND USING A RUBBER SPATULA, STIR GENTLY TO INCORPORATE. TRANSFER DOUGH TO A LIGHTLY FLOURED WORK SURFACE AND KNEAD BRIEFLY. PRESS DOUGH INTO FLOURED MOLDS. LIGHTLY TAP MOLDS TO RELEASE IMPRINTED COOKIE DOUGH. TRANSFER TO BAKING SHEET. POSITION RACKS IN THE MIDDLE OF AN OVEN, AND PREHEAT TO 300°F. BAKE UNTIL LIGHTLY GOLDEN AND VERY CRISP, APPROX 20 MIN. TRANSFER TO COOLING RACKS AND LET COOL COMPLETELY. STORE IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE FOR UP TO 2 WEEKS. FILLS SIX LARGE PLAQUES OR MAKES 2 DOZEN REGULAR COOKIES.