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Anise Caps

Adapted from the Time-Life Good Cook series (Cookies & Crackers volume)

Sheets greased         Oven 350 degrees F        Time 10 minutes

2 cups sugar
7 eggs

Mill together:
  600 grams soft wheat
  3 1/2 tablespoon anise seeds
OR substitute
    4 cups unbleached or whole wheat pastry flour

Beat the eggs until they're light colored, thick and smooth.  Add the sugar and continue beating until very thick and falling in heavy ribbons from the paddle.  Basically, beat it as as long as you can stand and then still more:  this gives body to the dough and leavens the cookies, so you don't want to skimp--some 5-10 minutes on medium speed with a mixer, 15 min by hand.

Gently fold in the flour and drop by tablespoonsful onto greased sheets, not too far apart (they won't spread much).  Let sit uncovered on for a couple of hours, until the tops are dry, or even overnight.

Bake 10 minutes, until barely golden at the edges.
                                    
Makes 9 dozen cookies @ approx 37 calories each:
         10% fat        89% carbos          6% protein


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