December is my favorite time of the year. The year where I can bake a lot of different kind of cookies. I found my self baking the same traditional cookies each holiday, and I really like that a lot.
Recipe adapted from House on The Hills
Depending on the size, it can yield 3 to 12 dozens
1/2 tsp baker's amonia (Hartshorn) or baking powder
2 tbs milk
6 large eggs, room temperature
6 cups confectioner's sugar
1/2 cup unsalted butter, room temperature
1/2 tsp salt
1/2 tsp anise
2 pounds sifted cake flour
zest of 1 orange and 1 lemon
In a small bowl mix hartshorn and milk. Set aside.
Using electric mixer with a whisk attachment, beat on a medium high speed egg until very thick and ribbony, about 10 to 20 minutes. Using a low speed, slowly add confectioner's sugar. Add butter, hartshorn-milk mixture, salt, anise, and citrus zests. Mix just to combine. Gradually add flour, just as much as your mixer can handle it. Using wooden spoon, stir reminding flour until the dough comes together, and feel stiff.
Turn the dough onto lightly floured counter top, knead gently. Then divide the dough in 2 portions. Take 1 portion of dough (covering the other with clean towel to prevent drying). Follow this direction for general imprinting and drying the cookies.
Bake on a parchment paper-lined cookies sheets at 255 degrees F to 325 degrees F, until barely golden on the bottom. About 10 - 15 minutes, or more depending on the size of your cookies.
Cool completely before stroring. The cookies can be kept for months, the flavor will improve with age.