Anise Sugar Cookies
|Sifted all purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Aniseeds||2 Teaspoon (Whole)|
|Sugar||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
Break the vanilla wafers into blender container.
Adjust lid; blend till wafers are finely crushed.
Transfer to small mixing bowl.
Stir in the 1 tablespoon sugar and set aside.
In large mixing bowl sift together flour, baking soda, and baking powder.
Place aniseed and the 1 cup sugar in blender container; blend at high speed till aniseed is crushed.
Add the shortening and eggs to blender container; blend till thick and smooth.
Add sour cream; blend just till combined.
Stir sour cream mixture into dry ingredients.
Mix well and chill dough thoroughly.
Using one-half the dough at a time, roll out on floured pastry cloth or board to a 12x16-inch rectangle, 1/8 inch thick.
Brush rolled out dough with half the melted butter.
Sprinkle with 1/2 the crumb mixture.
Cut into 2x3-inch rectangles.
Place on ungreased baking sheet.
Bake at 375° till lightly browned, about 8 to 10 minutes.
Repeat with remaining dough, butter, and crumbs.