Portuguese Spice Cookies - filling

Method

• Position rack in center of the oven, preheat oven to 350 degrees; line a baking sheet with parchment paper.
• Starting with the pastry dough: mix together the flour, sugar and salt in a medium bowl; cut the butter into small bits and work into the flour, along with the eggs, until a smooth dough is formed.
• Cover with a clean kitchen towel and set aside for 10 minutes before rolling dough out on a floured board.
• For the filling: combine the water, sugar and lemon zest in a saucepan and bring to a boil over medium heat, boil until the mixture reaches 220 degrees on a candy thermometer, takes about 10 minutes.
• Remove pot from the heat and let cool slightly.
• Crush the anise seeds in a mortar or a spice mill, add to the sugar mixture, along with the cinnamon, butter and breadcrumbs, mix well.
• The mixture should resemble bread stuffing.
• Roll out a third of the pastry as thinly as possible.
• Using a pastry cutter or knife, cut 3-inch-wide strips of pastry.
• With the same cutter make 1/2 inch horizontal slits just off one long edge of the pastry, about 3/4 inch apart.
• Spread some cooled filling down the center of the strip, then fold the side with the slits over the solid side, enclosing the filling and sealing the edges.
• Cut into 3-inch long cookies.
• Place on a lined baking sheet.
• Repeat with the remaining pastry.
• Bake until the cookies are golden brown, about 15 minutes, be careful not to let them burn.
• Let cool on the cookie sheet for 10 minutes, then remove the cookies to a rack to cool completely.
• Store in an airtight container at room temperature.