I bake this one time of the year and i bake goodies that people rave over.
This is a traditional recipe
· 1 pound softened sweet (unsalted) butter (do not clarify for firmer cookies)
· 1/2 cup granulated sugar
· 1 tablespoon Orange zest or candied rinds (reduce sugar by 1/8th cup if you use candied rinds) chopped fine
· 1 tablespoon lemon zest
· 1 & 1/2 cup well chopped nuts (walnuts, pecans, almonds or a mix)
· 2 teaspoons orange flavor
· 1-teaspoon anise flavor
· 1 tablespoon orange juice or water
· 4+ cups flour (for cookies that are more cake-like (my mother suggestion), use 2½ cups cake flour and 2 cups regular flour – this also required more flour than the original, regular flour recipe to get the correct consistency of the mixture)
· 1 egg
· Powdered sugar
Whip the butter 30 seconds then add sugar and beat till fluffy.
Add egg and continue to whip.
Change to a beater bar (not wire Wisk)
Add zest or rinds, nuts, orange and anise flavor and mix
Add flour and then add water.
Continue to beat until the mixture begins to “ball” into clumps. (Sometimes I need to add more flour)
You may shape the cookie, keep in balls or “squash down”. Your choice.
They should be place with 1/2 inch between.
Roll into balls and place on a baking tray and cook for 20 minutes at 350º F. The cookies will be tan and have the edges just brown.
They must cool before removing from tray (but not cold).
Place on tray and cover with powdered sugar.
Eat at room temperature.