Recipe by SeanaM
I didn't like these cookies very much, but my family couldn't stop eating them--so I decided to post the recipe.
Top Review by The Thorn of Hudson, FL
These were very good. I love Anise. Two things stand out that might help someone else: 1. I was surprised by how little dough there was. I know I didn't get anywhere 48 cookies. Maybe 20. 2. I was shocked when I pulled them out of the oven - they had spread out so much that it looked like something really bad had gone wrong. I let them sit on the pan for about 5 mins - then used a spatual to remove them from the pan and placed them on a wire rack. Once they cooled they were better - very thin though. This turned out to be an advantage. They are thin and crisp with a very good flavor, they tend to be a little greasy to the finger while eating - but finger lick'en :). As a side note, while they were cooking - they smelled like pepperoni.
- 1⁄2 cup butter, at room temperature
- 3⁄4 cup sugar
- 1 tablespoon finely grated lemon zest
- 1⁄4 teaspoon salt
- 1 cup all-purpose flour
- 2 teaspoons anise seeds
- sugar, for sprinkling
Directions See How It's Made
- Cream butter and sugar on medium speed until light.
- Beat on lemon zest and salt.
- Stir in flour to make stiff dough.
- Stiff in anise seed.
- Wrap tightly in plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°.
- Lightly grease or spray baking sheets on a lightly floured board or pastry cloth, roll out dough to slightly less then 1/8-inch thickness.
- Use a biscuit cutter to cut into 2-inch rounds.
- Sprinkle lightly with sugar.
- Bake in center of oven for about 10 minutes, or until pale golden.
- Remove immediately to wire racks.