|Butter||1 Cup (16 tbs), softened|
|Honey||1⁄3 Cup (5.33 tbs)|
|Anise extract||1 Teaspoon|
|Whole wheat pastry flour||1 1⁄3 Cup (21.33 tbs)|
|Unbleached flour||1 1⁄4 Cup (20 tbs)|
|Anise icing||1 Cup (16 tbs)|
In a large bowl, cream butter until light and fluffy.
Beat in honey, then egg yolks, and anise extract.
Stir in whole wheat pastry flour and unbleached white flour until well blended.
Chill dough for at least 1 hour.
Preheat oven to 400°F.
Fit a cookie press with large star tube.
Turn dough into press, and pipe cookies onto un-greased baking sheets, lifting press as soon as dough appears on sheet.
Bake for 7 minutes, or until edges and bottom are delicately browned.
Cool on wire racks.
If necessary to reuse baking sheets, they should be cooled first.
To make a fancier cookie for festive occasions, frost tops with Anise Icing, and sprinkle with date sugar.