Anise And Cinnamon Cookies Recipe
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| 2 teaspoons anise seeds | ||
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Egg | 1 | |
| 2 tablespoons brandy or 1 tablespoon each lemon juice and water | ||
| All purpose flour | 3 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
Directions
Combine sugar and anise seeds; cover tightly and let stand for about 24 hours.
Sift out and discard seeds, if desired.
In large bowl of an electric mixer, beat butter and 1/2 cup of the anise sugar until creamy.
Beat in egg and brandy.
In another bowl, stir together flour, baking powder, salt, and cinnamon; gradually add to butter mixture, blending thoroughly.
Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (about 1 hour) or for up to 3 days.
Roll out dough on a lightly floured board to a thickness of 1/8 inch.
Cut out with cookie cutters (about 2 1/2 inches in diameter) and place 1 inch apart on lightly greased baking sheets.
Sift and discard seeds from remaining 1/4 cup anise sugar (if you haven't already done so) and sprinkle sugar evenly over cookies.
Bake in a 350° oven for about 12 minutes or until golden brown.
Transfer to racks and let cool.
Store airtight.
Sift out and discard seeds, if desired.
In large bowl of an electric mixer, beat butter and 1/2 cup of the anise sugar until creamy.
Beat in egg and brandy.
In another bowl, stir together flour, baking powder, salt, and cinnamon; gradually add to butter mixture, blending thoroughly.
Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (about 1 hour) or for up to 3 days.
Roll out dough on a lightly floured board to a thickness of 1/8 inch.
Cut out with cookie cutters (about 2 1/2 inches in diameter) and place 1 inch apart on lightly greased baking sheets.
Sift and discard seeds from remaining 1/4 cup anise sugar (if you haven't already done so) and sprinkle sugar evenly over cookies.
Bake in a 350° oven for about 12 minutes or until golden brown.
Transfer to racks and let cool.
Store airtight.
Chef
