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Anise And Cinnamon Cookies

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Ingredients
  Sugar 3⁄4 Cup (12 tbs)
  Anise seeds 2 Teaspoon
  Butter/Margarine 1⁄2 Pound, softened (1 Cup)
  Egg 1
  Brandy/1 tablespoon each lemon juice and water 2 Tablespoon
  All purpose flour 3 Cup (48 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.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Cookie

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