Anise Sugar Cookies Recipe
Ingredients
| Vanilla wafers | 6 | |
| Sugar | 1 Tablespoon | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Aniseed | 2 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Shortening | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted |
Directions
Break the vanilla wafers into blender container.
Adjust lid; blend till wafers are finely crushed.
Transfer to small mixing bowl.
Stir in the 1 tablespoon sugar and set aside.
In large mixing bowl sift together flour, baking soda, and baking powder.
Place aniseed and the 1 cup sugar in blender container; blend at high speed till aniseed is crushed.
Add the shortening and eggs to blender container; blend till thick and smooth.
Add sour cream; blend just till combined.
Stir sour cream mixture into dry ingredients.
Mix well and chill dough thoroughly.
Using one-half the dough at a time, roll out on floured pastry cloth or board to a 12x16-inch rectangle, 1/8 inch thick.
Brush rolled out dough with half the melted butter.
Sprinkle with 1/2 the crumb mixture.
Cut into 2x3-inch rectangles.
Place on ungreased baking sheet.
Bake at 375° till lightly browned, about 8 to 10 minutes.
Repeat with remaining dough, butter, and crumbs.
Cool.
Adjust lid; blend till wafers are finely crushed.
Transfer to small mixing bowl.
Stir in the 1 tablespoon sugar and set aside.
In large mixing bowl sift together flour, baking soda, and baking powder.
Place aniseed and the 1 cup sugar in blender container; blend at high speed till aniseed is crushed.
Add the shortening and eggs to blender container; blend till thick and smooth.
Add sour cream; blend just till combined.
Stir sour cream mixture into dry ingredients.
Mix well and chill dough thoroughly.
Using one-half the dough at a time, roll out on floured pastry cloth or board to a 12x16-inch rectangle, 1/8 inch thick.
Brush rolled out dough with half the melted butter.
Sprinkle with 1/2 the crumb mixture.
Cut into 2x3-inch rectangles.
Place on ungreased baking sheet.
Bake at 375° till lightly browned, about 8 to 10 minutes.
Repeat with remaining dough, butter, and crumbs.
Cool.
Chef
