3 Egg Whites (Large-size Eggs)
3/4 cup Confectioners’ Sugar
1/2 cup All-purpose Flour
6 tablespoon Unsalted Butter (no substitutions), melted
3/4 teaspoon Anise Extract
1/4 teaspoon Salt
Makes About 2-1/2 Dozen Cookies
Pre-heat oven to 350-F degrees. Grease a large baking sheet and set aside.
In large mixing bowl, beat egg whites, confectioners’ sugar, and flour with a wire whisk until well blended and smooth. Beat in melted butter, anise extract, and salt.
Drop one heaping teaspoon of the mixture onto the prepared cookie or baking sheet. Repeat the process to make 3 more cookies, about 3 inches apart. With a small spatula, spread each cookie to a 3-inch round.
NOTE:
Do not place more than 4 cookies on the baking sheet because almost immediately after baking, the cookies must be shaped before they harden.
Bake cookies for 5 to 7 minutes, just until the edges are golden. With a pancake turner, quickly remove one cookie to a wire rack. With freshly cleaned hands, gently shape the warm cookie to flute the edges.
Repeat the process with remaining cookies on cookie sheet, working as quickly as possible. If the cookies become too hard to shape, return cookie sheet to the oven to soften the cookies slightly.
Continue baking, repeating the spreading and shaping process with remaining batter. Store cookies in an air-tight container for up to 2 weeks.