Ingredients Jump to Instructions ↓

  1. Holiday Anise Cookies

  2. 2 cups flour

  3. 2 tsp ground anise seed or 1 Tsp anise extract

  4. 1/2 tsp baking powder

  5. 1/8 tsp salt

  6. 1 large lemon

  7. 2/3 cup sugar

  8. 1/2 cup vegetable shortening

  9. 5 1/5 tbsp unsalted butter

  10. 1 egg yolk

  11. 1 tsp vanilla extract

  12. 1 tbsp sugar

  13. 1 tsp ground cinnamon

  14. Thoroughly stir together flour, anise, baking powder, and slat and set aside. Using a small sharp knife peel a thin layer of zest

  15. (without white membrane) from the entire lemon. Combine lemon zest

  16. and sugar in a food processor fitted with a steel blade. Process

  17. until zest is very finely minced. Add shortening and butter to

  18. the processor and process for one minute. Add egg yolk and vanilla

  19. and process 20 seconds longer. Add dry ingredients and continue

  20. processing just until they are blended.

  21. Divide dough in half and place each portion between large sheets

  22. of waxed paper and roll out to 1/8 inch thick. Check the underside

  23. of the dough to check for any creases. Slide dough onto a large

  24. tray or baking sheet and refrigerate for 15 minutes, or until the

  25. dough is chilled and slightly firm.

  26. Preheat oven to 375 degrees F. Lightly grease several baking

  27. sheets.

  28. Work one half of the dough at at time. Turn the dough over and peel the sheet of wax paper off of the dough and replace the paper

  29. loosely. Then turn the dough right side up. Peel off and discard

  30. 2 1/4 to 3" cookie cutters

  31. cut out cookies.

  32. Place in the oven and bake for 8-10 minutes or until just brown

  33. ant the edges. Remove from the oven and let stand for 3 minutes.

  34. Transfer to wire racks and let stand until cooled completely.

  35. Sprinkle cookies with the decoration mixture.

  36. 35 to 40 cookies.


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