Nutritional Info

Nutrition Facts

Serving Size 1 (8g)

Calories 24
Calories from Fat 1 (2%)
Amount Per Serving %DIV
Total Fat 0.1g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0.7mg 0%
Sodium 0.7mg 0%
Potassium 7.4mg 0%
Total Carbohydrate 4.9g 2%
Dietary Fiber 0.2g 1%
Sugars 0g
Protein 0.7g 1%

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Recipe Description
These simple square or rectangular cookies were first baked in Swabia, where they were formed in detailed and sometimes very large molds, which were carved out of wood. They're still often served at Christmastime.
Prep time
4 hr 30 min
Cook time
15 min
Ready In
4 hr 45 min


Serves Tool

Serves To:USMetric
3   eggs
1 1/2 Cup(c)  powdered sugar, sifted
1 Tablespoon(T)  lemon peel, finely grated
1 Teaspoon(t)  vanilla extract
3 Cup(c)  all purpose flour
1/2 Cup(c)  anise seeds


In a large bowl, beat eggs and sugar until pale and creamy. Add lemon peel and vanilla. Sift flour into beaten egg mixture. Mix until dough is well blended and fairly stiff. Cover with a clean cloth and refrigerate 4 hours. Grease several large cookie sheets. Evenly sprinkle greased cookie sheets with anise seeds. On a lightly floured surface, roll out dough to 1/2 inch thickness. Press a well floured spring board or rolling pin firmly into rolled dough to emboss designs onto the dough. Cut out cookies around their embossed outlines, or into small squares if a regular pattern has been impressed into the dough. Carefully transfer cookies to anise sprinkled baking sheets. Let cookies stand overnight, so they slowly dry. Preheat oven to 325 degrees F. Bake 12 to 15 minutes or until set. Do not let tops of cookies turn brown.

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