2 large eggs, at room temperature
1 cup granulated sugar
1 tablespoon anise seed
1/2 teaspoon grated lemon zest
2 1/4 teaspoons fresh lemon juice
2 1/2 cups all-purpose flour (sifted before measuring)
Nonstick baking spray
These taste even better a couple of days after they've been made. Preheat the oven to 350 degrees. In the large bowl of an electric mixer, using the whisk attachment, beat the eggs until light and fluffy, about 2 to 3 minutes. Gradually beat in the sugar. Add the anise seed, lemon zest and juice and continue beating for 10 minutes at medium-high speed. Switch to the paddle attachment and continue beating, slowly adding the flour. Shape the dough into small fingers or ropes, or bend them to make crescents, and place them on a baking sheet that has been sprayed with nonstick cooking spray. Place in the oven and bake for 15 minutes. Cool in wire rack and store in airtight container. Per serving: 70 calories (percent of calories from fat, 6), 2 grams protein, 15 grams carbohydrates, less than 1 gram fiber, less than 1 gram fat, 14 milligrams cholesterol, 4 milligrams sodium
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