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These cookies are wrapped in the spirit of the season. Fresh out of the oven, they have a wonderfully chewy center. Over time, the centers become more crisp, reminiscent of biscotti.

Source: Martha Stewart Living, December 2008
Yield

Ingredients

Directions

Cook's Notes

Cookies will keep, layered between parchment and covered, for up to 1 week.

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  • MS10958281
    20 DEC, 2016
    These are delicious cookies! They are light and airy. Mine did not spread at all and I could fit 15 on a sheet. They baked for exactly 10 minutes and had little air pockets on them when they were done baking, similar to pancakes do when cooking. I baked them on parchment paper and they slid off when done cooling. They stay a perfect round shape. Make sure to beat the eggs and sugar for the full 10 minutes when preparing your batter so the batter is fluffy.
    Reply
  • champlin3
    6 DEC, 2010
    My Aunt comes from Germany and she would back a big Garbage bag full of these cookeys hers were always so hard I remember and very strong thay would smell the house up as soon as she brought in that bag but I knew it was Christmas then I dont like ligurish but I love the memorys. merry Christmas to everyone
    Reply
  • freya805
    18 DEC, 2008
    i made these according to the directions, except on parchment paper. bad idea. they stuck terribly to the paper. also, i piped them into one inch rounds, but they spread out and were ruined. the ones that survived had amazing flavor, but they were not crisp. they were so delicious in flavor, though, that i will try again!
    Reply
  • freya805
    18 DEC, 2008
    i made these according to the directions, except on parchment paper. bad idea. they stuck terribly to the paper. also, i piped them into one inch rounds, but they spread out and were ruined. the ones that survived had amazing flavor, but they were not crisp. they were so delicious in flavor, though, that i will try again!
    Reply
  • freya805
    18 DEC, 2008
    i made these according to the directions, except on parchment paper. bad idea. they stuck terribly to the paper. also, i piped them into one inch rounds, but they spread out and were ruined. the ones that survived had amazing flavor, but they were not crisp. they were so delicious in flavor, though, that i will try again!
    Reply
  • cookinincolorado
    13 DEC, 2008
    Made these cookies last night according to these directions, and they spread out to where they were flat and very poor flavor and texture. I agree maybe they needed some butter.
    Reply
  • tqhc
    13 DEC, 2008
    This is a great recipe. I did use 1/2 tsp anise extract and 1 tsp anise seed and anise sugar on top. They are light, crisp and delicious. No pastry bag for me, only tsps. They came out the same. This is a keeper.
    Reply
  • kathy2760
    12 DEC, 2008
    usually during our humid summers I will stor cookies with a slice of white bread in the container - it seems to keep them crisp
    Reply
  • jacco3
    11 DEC, 2008
    I have been making these cookies for years and they are our favorites. Since we moved to Florida I have had an impossible time of keeping them crisp! Any suggestions for the lovely HUMID climate?
    Reply
  • ivahays
    11 DEC, 2008
    I use oil, 1/2 tsp unless you like a heavier flavor then adjust. Yummmm
    Reply

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