Anise-Laced Christmas Cookies, or Imbragioni: These cookies from the Isle of Veglia, in Dalmatia, and were traditionally dipped in either Vinsanto, Prosecco, or Marsala. You'll need:
Prep Time: 1 hour, 30 minutes
Cook Time: 15 minutes
Ingredients:
- 4 1/5 cups (500 g) flour
- 1 1/4 cups (250 g) sugar
- 1 1/4 cups (250 g) unsalted butter or rendered lard
- 2 egg yolks
- A shot of strong anise liqueur (anisette should work)
- A pinch of salt
- Cookie cutters (shapes of choice)
Preparation:
Combine the ingredients, using a pastry cutter to avoid melting the shortening with the heat of your hands, form the dough into a ball, and let it rest for an hour before rolling it out about a 3/4 of an inch (2 stars) cm) thick.
Use the cookie cutters to make the cookies, dust them with granulated sugar, and, if you want, just a hint of salt.
Lay the cookies on a greased cookie sheet and bake them in a preheated 440 F (220 C) oven for about 20 minutes. They shouldn't brown much, nor should they harden in the oven -- they'll harden later on their own.
Use the cookie cutters to make the cookies, dust them with granulated sugar, and, if you want, just a hint of salt.
Lay the cookies on a greased cookie sheet and bake them in a preheated 440 F (220 C) oven for about 20 minutes. They shouldn't brown much, nor should they harden in the oven -- they'll harden later on their own.
