Recipe by sheepdoc
Mom's note: excellent, not sweet
Top Review by CHEF GRPA
I?m so glad to see this. These are the exact cookies i?ll be baking on sunday. I?ve got to buy some flavor, so glad to know how they differ. I bought anise extract last year to make a new to me roll out cookie recipe but then I simply got tired of making roll out cookies, so I have an un-opened container of it in the cupboard. These look like they?d be less fuss than roll out cookies and a different but welcome holiday flavor. These are a little similar to the buttermilk cookies I?ve made (minus the anise, but I have used lemon), so buttermilk would be great. Now I want to find some anise extract! Anise is not overpowering. Very pleasant taste.
- 1⁄2 cup butter
- 3 ounces cream cheese
- 1 cup sugar
- 4 eggs
- 3 1⁄4 cups flour, sifted
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 teaspoons anise seed
Directions See How It's Made
- Preheat oven to 350.
- Cream butter and cream cheese.
- Add sugar gradually.
- Beat in eggs one at a time.
- Add rest of ingredients and mix well.
- Divide dough into 2 rolls the length of the cookie sheet and 1 1/2 inch wide.
- Bake 25 minutes until light brown.
- Remove from oven and cut into slices about 3/4 inch thick.
- Place on cookie sheet cut side down.
- Return to oven and bake 10 minutes until toasted and crisp.