Prep 1 hr 10 mins
Cook 10 mins
I didn't like these cookies very much, but my family couldn't stop eating them--so I decided to post the recipe.
- 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
- 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.
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.
The flavors on this looked good so I printed it for someone to make for a progressive dinner party. I'm not sure if she had a problem or if the recipe is not right but they really spread on the tray and didn't look too good. The flavor was too buttery but the lemon and anise was good. Perhaps the butter needs to be reduced. I'll make a batch and play with it to see.