Prep 15 mins
Cook 12 mins
Printed in a free recipe pamphlet --Tasty Dish-- received in the mail from the eatwisconsincheese.com website.
- 3 cups unbleached flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon anise seed, crushed
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 3⁄4 cup roasted and salted pistachios, ground small
- 1 cup butter, softened
- 1⁄3 cup raw sugar (demerara, turbinado)
- 1⁄3 cup dark brown sugar, packed (I used piloncillo)
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon orange extract
- 2 teaspoons orange zest
- colored sugar, for decoration
- Note: I used my KitchenAid stand up mixer to prep the cookie dough.
- In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside.
- In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine.
- Gradually add flour mixture; mixing well.
- Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
- Preheat oven to 350°F.
- Roll dough out until 1/4-inch thick and cut into desired shapes (the website and pamphlet show a photo of the cookies with a snowflake shape and that is the shape we chose, too).
- Place cookies on parchment-lined baking sheets. Decorate with colored sugars. (We tried a lovely shade of light turquoise-again as shown in the recipe pamphlet.).
- Bake 9 to 11 minutes, until golden and crisp.
- Cool cookies on pan 3 to 4 minutes.
- Remove to wire rack to cool completely. Store in airtight container for up to 1 week.