COOKIE ROLLING PINS RECIPES

Steps:

• Pre-heat oven to 170 degrees celsius (fan-forced).
• Cream butter and sugar well. Use a stand mixer if you have one.
• Add egg yolk and vanilla and beat well to combine.
• Gradually add sifted dry ingredients, folding to combine.
• Add enough milk and combine well to ensure mixture binds together.
• Turn mixture onto a lightly floured surface and knead well. "The longer the better" says Nana Ling in her original recipe.
• Roll mixture out to 2-3mm thickness. Use an embossed rolling pin if you have one to add a decorative finish.
• Cut rounds using a cookie cutter and use a spatula to transfer to a baking tray lined with baking paper.
• Place into the oven and bake for 12-14 minutes.
• Remove from oven and allow to cool for a few minutes before transferring to a cooling rack.

Steps:

• Beat egg whites with cream of tartar until stiff. Add powdered sugar, slowly. Add melted butter,anise oil, salt and baking powder. Add 1/2 the flour, mix well. Add beaten egg yolks. Add remaining flour.Chill dough for 20 minutes before rolling.
• Roll out dough to about 1/4 to 3/8 inch thickness, then press springerle board into dough firmly. Cut cookies apart. Brush off flour Roll dough a little at a time. Brush excess flour off cookies, and wipe a little water on the bottom of each cookie with your finger ; place on lightly greased cookie sheet sprinkled with crushed anise seed-not to close together . Let cookies stand to dry 2 to 3 hours. Bake at 250^ about 15-20 minutes. Don't let them get brown, Keep them straw colored.Remove to cool. Store in tightly covered container for at least three days before eating. So Good!