Anise And Cinnamon Cookies
|Sugar||3⁄4 Cup (12 tbs)|
|Anise seeds||2 Teaspoon|
|Butter/Margarine||1⁄2 Pound, softened (1 Cup)|
|Brandy/1 tablespoon each lemon juice and water||2 Tablespoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
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 350Â° oven for about 12 minutes or until golden brown.
Transfer to racks and let cool.