Lemon Anise Thins Food

LEMON THINS

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the lemon juice, lemon zest and extracts. , Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for at least 2 hours or until firm., Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. , Bake until the edges are lightly browned, 9 minutes. Cool 1-2 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.

LEMON ANISE BISCOTTI

Steps:

• In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

ANGINETTI

Steps:

• With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
• Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
• Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
• Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
• On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
• Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
• Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
• Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.

LEMON THINS

Steps:

• Sift flour, baking powder, and baking soda together in a large bowl.
• Cream butter and sugar together in a bowl using an electric mixer until fluffy. Mix in lemon juice. Add flour mixture gradually, beating well after each addition.
• Form dough into a log shape and wrap with waxed paper. Refrigerate for 3 to 4 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
• Slice chilled dough into roughly 1/8-inch slices. Place onto the prepared cookie sheets.
• Bake in the preheated oven until edges are set and golden, 7 to 8 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
• Combine powdered sugar and lemon juice in a bowl until smooth. Frost cooled cookies.

LEMON ANISE THINS

Steps:

• Cream butter and sugar on medium speed until light.
• Beat on lemon zest and salt.
• Stir in flour to make stiff dough.
• Stiff in anise seed.
• Wrap tightly in plastic wrap and chill for at least 1 hour.
• Preheat oven to 350°.
• Lightly grease or spray baking sheets on a lightly floured board or pastry cloth, roll out dough to slightly less then 1/8-inch thickness.
• Use a biscuit cutter to cut into 2-inch rounds.
• Sprinkle lightly with sugar.
• Bake in center of oven for about 10 minutes, or until pale golden.
• Remove immediately to wire racks.

ANISE-LEMON BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Simmer 1/4 cup water, some thin strips of lemon zest, 1/2 teaspoon anise seeds and 2 tablespoons sugar in a saucepan until syrupy. Spread lemon curd on the toast rounds. Top with the candied zest and anise seeds.

LEMON ANISE POPPY MUFFINS (DIABETIC)

Steps:

• Preheat oven to 350°F.
• Coat a muffin tin with nonfat cooking spray.
• In large bowl, combine dry ingredients through poppy seeds.
• In a smaller bowl, mix remaining ingredients.
• Make a well in dry ingredients, and pour in wet mixture; mix until dry ingredients are just moistened. Spoon batter into muffin cups equally. The dough will be stiff, you may have to level each muffin with moistened fingers.
• Bake 15 to 25 minutes (remember when using Splenda, not to overbake, or muffins will be dry). Cool in pan for 5 minutes. Remove from pan to wire rack and cool at least 10 minutes.

LEMON ANISE SLUSH

Steps:

• add lemon juice, anise, sugar ina blender until seeds are finely ground.
• add vodka and enough ice to fill blender, then blend until smooth.
• garnish with mint if desired and serve immediately.

LEMON THINS

Steps:

• Preheat oven to 350F and lightly grease baking sheet.
• In a large bowl, beat the egg and sugar with an electric mixer for 3 minutes on high.
• Add the potato starch, lemon zest, lemon juice, vanilla, salt and oil, beating on low speed until well blended.
• Drop small teaspoon amounts onto the baking sheet, spacing the cookies at least 2 inches apart (the batter is thin and it will spread on the cookie sheet so leave enough space or you will have one gigantic cookie).
• Bake 7-10 minutes or until the edges begin to turn golden brown.
• Remove the cookies from the oven and sprinkle with sugar.
• Immediately move cookies to a wire rack to cool.
• Store in an airtight container.

LEMON AND ANISE BISCOTTI

Steps:

• Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.
• Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.
• In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.
• Process sugar & zest in a food processor until zest is finely ground.
• In a medium bowl, whisk together the flour, coriander, baking powder & salt.
• In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.
• Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.
• With a rubber spatula, stir in the almonds.
• Halve the dough & place both portions on the buttered baking sheet.
• Quickly form each piece into a 12:x1" log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.
• Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.
• Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.
• Arrange slices on the same baking sheet & return to the oven.
• Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.
• Let cool on a wire rack, then store in an airtight container for up to 1 month.

LEMON-ANISE FLAN

Steps:

• Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Quickly pour caramel into eight 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat bottom. Transfer ramekins to 13x9x2-inch baking pan. Set aside.
• Combine whole milk, aniseed, cinnamon stick and lemon peel in medium saucepan. Bring to simmer. Remove from heat. Cover and let stand 45 minutes.
• Position rack in center of oven and preheat to 350°F. Pour milk mixture into large bowl. Add remaining ingredients and whisk to blend. Strain egg mixture into another large bowl. Pour custard into prepared ramekins, dividing equally. Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake flans until center is gently set, about 35 minutes. Transfer flans to rack and cool. Cover and chill overnight. (Can be made 2 days ahead. Keep chilled.)
• Run knife around 1 flan to loosen. Turn over onto plate. Shake gently. Lift off ramekin, allowing syrup to run over flan. Repeat with remaining flans.