- 3 large eggs
- 2 cups sugar
- 2 teaspoons grated lemon rind
- 1/2 teaspoon lemon extract
- 2 3/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- Vegetable cooking spray
How to Make It
Beat eggs at medium speed of an electric mixer until pale (5 minutes). Gradually add sugar, and beat 5 additional minutes. Add lemon rind and anise extract; beat well.
Combine flour and baking powder; add to egg mixture, beating well. Cover and chill dough at least 3 hours.
Let dough stand at room temperature for 15 minutes. Divide dough into thirds. Place 1 portion of dough on a floured surface; roll to 1/4" thickness. Lightly spray mold with cooking spray. Place dough over mold; press firmly and evenly to imprint dough. Trim excess dough around rectangle. Invert onto a large parchment paper-lined baking sheet. Repeat procedure with remaining dough.
Let cookies stand, uncovered, in a cool, dry place 1 hour to set design. (Cookies should appear slightly crusted.)
Bake at 225° for 2 1/2 hours or until light yellow, but not golden. Cool completely on pan. Carefully remove from parchment paper.