Spanish Anise Biscuits
|Sugar||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Light olive oil/Other vegetable oil||1⁄4 Cup (4 tbs)|
|Ice water||2 Tablespoon|
1. Reserve 2 tablespoons of sugar. In a medium bowl, stir together remaining sugar, flour, aniseed, and salt; make a well in center. In a cup, combine egg, oil, and ice water; pour into well in flour mixture. With a fork, stir until a smooth dough forms. Knead dough into a ball and refrigerate 30 minutes.
2. Preheat oven to 400°F. Between pieces of wax paper, roll out dough 1/4 inch thick. Cut out with a 2-inch round cutter. Reroll scraps to make additional cookies.
3. Place cookies 2 inches apart on lightly greased cookie sheets. Sprinkle reserved sugar on top. Bake 8 to 10 minutes, or until edges are golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.