Cinnamon-Anise Crisps

Slightly savory cookies are always intriguing to me. This one includes anise, quick makes for funny faces from all your guests as they try to place the flavor.

This particular batch came out a bit flat and spread out - my kitchen was too warm the day I made these.

Cinnamon Anise Crisps

Cooking Light, December 2007

1 1/2 c cake flour

1 1/4 tsp cinnamon, divided

1 tsp baking powder

1/2 tsp anise seed, crushed

1/4 tsp salt

3/4 c sugar

1/4 c butter, softened

1 T orange juice

1 egg

1 1/2 tsp sugar

Combine flour, 1 tsp cinnamon, baking powder, crushed aniseed, and salt, stirring with a whisk. Set aside.

Place 3/4 c sugar and butter in a medium bowl. Beat with a mixer at medium speed 5 minutes or until light and fluffy. Add juice, vanilla, and egg beat until combined. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape dough into two 6"-long logs wrap each log in plastic and freeze one hour, or until very firm.

Preheat oven to 350.

Unwrap dough logs. Cut each dough log into twelve 1/2" thick slices. Place slices 2" apart on baking sheets lined with parchment. Combine 1 1/2 tsp sugar and remaining 1/4 tsp cinnamon sprinkle evenly over dough slices. Bake at 350 for 10 minutes or until golden. Cool on pans 5 minutes. Remove cookies from pans cool completely on wire racks.

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