Mrs. Gallo's Italian Egg Biscuits
cup (1 stick) butter, softened
1/3 cup extra light tasting olive oil
1 cup granulated sugar
6 large eggs, beaten
5 cups all-purpose flour
4 tablespoons baking powder
1 teaspoon lemon extract
1 teaspoon anise extract, or teaspoon anise oil*
Pinch salt
1 beaten egg, for brushing on top of biscuits.
Preheat oven to 400 degrees. Combine butter, olive oil and sugar in a large mixing bowl; beat with an electric mixer on medium speed until light and fluffy. Add eggs and extracts, mixing until blended. In a separate bowl, sift together the flour, baking powder and salt. Add flour mixture to creamed mixture, mixing until combined. Pinch off about 1 tablespoon of the dough for each cookie and roll on a floured board to the thickness of a pencil; form into a loose knot. Place knot on an ungreased cookie sheet. Repeat with the rest of the dough, spacing knots 2 inches apart on the cookie sheet. Lightly beat egg with 1 teaspoon of water to make an egg wash. Lightly brush egg wash over knots.
Bake for 12 to 15 minutes.
Remove cookies to wire rack to cool. Store in an airtight container.
Makes 5 dozen.
Kitchen Ade Note: /b>For a stronger anise flavor, stir 2 teaspoons crushed anise seeds, or 3 crushed star anise, into the biscuit batter.