Prep 1 hr 30 mins
Cook 12 mins
Delicate anise flavor, great with expressos. This recipe was given to me by a co-worker. On the 3rd Friday of the month we'd have a cookie exchange at the office. Prep times includes chill time
- 1 1⁄4 cups sugar, divided
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup shortening
- 1 egg
- 2 tablespoons sherry wine
- 1⁄2 teaspoon vanilla extract
- 1 teaspoon anise extract
- 2 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- Cream 1 cup sugar, butter and shortening in a large bowl til light and fluffy.
- Beat in egg, sherry vanilla and anise til well combined.
- In a separate bowl, mix together flour, baking powder and salt; stir into butter-egg mixture til well mixed.
- Divide dough in half.
- Wrap each half in plastic wrap and chill for 30 minutes to 1 hour, or til dough is firm, but is still quite workable.
- Preheat oven to 350' degrees F.
- Combine cinnamon with remaining sugar in a small bowl; set aside.
- On a lightly floured surface, roll out each half of dough 1/8 inch thick.
- Cut into desired shapes, re-rolling scraps just once.
- Place on ungreased cookie sheets and sprinkle with cinnamon-sugar mixture.
- Bake 10 to 12 minutes, or til golden.
- Remove to wire racks to cool.