Lemon Anise Thins Recipes

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the lemon juice, lemon zest and extracts. , Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for at least 2 hours or until firm., Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. , Bake until the edges are lightly browned, 9 minutes. Cool 1-2 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.

Steps:

• In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

Steps:

• Sift flour, baking powder, and baking soda together in a large bowl.
• Cream butter and sugar together in a bowl using an electric mixer until fluffy. Mix in lemon juice. Add flour mixture gradually, beating well after each addition.
• Form dough into a log shape and wrap with waxed paper. Refrigerate for 3 to 4 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
• Slice chilled dough into roughly 1/8-inch slices. Place onto the prepared cookie sheets.
• Bake in the preheated oven until edges are set and golden, 7 to 8 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
• Combine powdered sugar and lemon juice in a bowl until smooth. Frost cooled cookies.

Steps:

• Cream butter and sugar on medium speed until light.
• Beat on lemon zest and salt.
• Stir in flour to make stiff dough.
• Stiff in anise seed.
• Wrap tightly in plastic wrap and chill for at least 1 hour.
• Preheat oven to 350°.
• Lightly grease or spray baking sheets on a lightly floured board or pastry cloth, roll out dough to slightly less then 1/8-inch thickness.
• Use a biscuit cutter to cut into 2-inch rounds.
• Sprinkle lightly with sugar.
• Bake in center of oven for about 10 minutes, or until pale golden.
• Remove immediately to wire racks.

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Simmer 1/4 cup water, some thin strips of lemon zest, 1/2 teaspoon anise seeds and 2 tablespoons sugar in a saucepan until syrupy. Spread lemon curd on the toast rounds. Top with the candied zest and anise seeds.

Steps:

• With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
• Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
• Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
• Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
• On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
• Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
• Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
• Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.

Steps:

• Preheat oven to 350F and lightly grease baking sheet.
• In a large bowl, beat the egg and sugar with an electric mixer for 3 minutes on high.
• Add the potato starch, lemon zest, lemon juice, vanilla, salt and oil, beating on low speed until well blended.
• Drop small teaspoon amounts onto the baking sheet, spacing the cookies at least 2 inches apart (the batter is thin and it will spread on the cookie sheet so leave enough space or you will have one gigantic cookie).
• Bake 7-10 minutes or until the edges begin to turn golden brown.
• Remove the cookies from the oven and sprinkle with sugar.
• Immediately move cookies to a wire rack to cool.
• Store in an airtight container.