Crisp Anise Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24 cookies
- 1/4 teaspoon salt
- 2 tablespoons brandy
- 1 large egg yolk
- 3/4 teaspoon baking powder
- 1 1/2 cups unbleached all purpose flour
- 1/2 cup (1 stick) unsalted butter, room temperature
- Carbohydrate 10 g(3%)
- Cholesterol 18 mg(6%)
- Fat 4 g(6%)
- Fiber 0 g(1%)
- Protein 1 g(2%)
- Saturated Fat 3 g(13%)
- Sodium 37 mg(2%)
- Calories 82
Preparation Preheat oven to 325°F. Sift flour, baking powder and salt into small bowl. Beat butter and 1/3 cup sugar in large bowl until light. Beat in egg yolk, brandy and aniseed. Add dry ingredients and beat just until smooth dough forms. Spread remaining 2 tablespoons sugar on small plate. Roll out dough on lightly floured surface to 1/4-inch thickness. Using 2-inch cookie cutter, cut out cookies. Gather scraps, reroll on lightly floured surface and cut out more cookies. Place cookies 1 at a time on sugar on plate; transfer cookies, sugar side up, to 2 ungreased baking sheets. Bake cookies until bottom and edges are golden, about 20 minutes. Transfer cookies to rack; cool. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)
Preparation Preheat oven to 325°F. Sift flour, baking powder and salt into small bowl. Beat butter and 1/3 cup sugar in large bowl until light. Beat in egg yolk, brandy and aniseed. Add dry ingredients and beat just until smooth dough forms. Spread remaining 2 tablespoons sugar on small plate. Roll out dough on lightly floured surface to 1/4-inch thickness. Using 2-inch cookie cutter, cut out cookies. Gather scraps, reroll on lightly floured surface and cut out more cookies. Place cookies 1 at a time on sugar on plate; transfer cookies, sugar side up, to 2 ungreased baking sheets. Bake cookies until bottom and edges are golden, about 20 minutes. Transfer cookies to rack; cool. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)
