If you like black licorice, you will enjoy these cookies. They are more like a sugar cookie with an anise aftertaste. You will need to plan ahead, because the anise seeds and sugar need to sit together for 24 hours.
Ingredients: 3/4 cup granulated sugar, 2 teaspoons anise seeds, 1 cup butter or margarine, softened, 1 egg, 2 tablespoons brandy OR 1 tablespoon EACH lemon juice and water, 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon.
Instructions: Combine sugar and anise seeds; cover tightly and let stand for 24 hours. Use the sugar as is or sift out seeds and discard for a subtler flavor.
In a large mixing bowl, beat butter and 1/2 cup of the anise sugar until creamy. Beat in egg and brandy (or lemon juice and water). In another bowl, stir together flour, baking powder, salt, and cinnamon; gradually add to butter mixture, blending thoroughly. Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (about 1 hour) or for up to 3 days.
Preheat oven to 350 degrees. Lightly grease 2 baking sheets or line with parchment paper; set aside. Roll out dough ona lightly floured surface to a thickness of 1/8 inch. Cut out with desired cookie cutters and place 1 inch apart on prepared baking sheets. Using remaining anise sugar, sprinkle liberally over cookies.
Bake in preheated 350 degree oven for about 12 minutes or until golden brown. Transfer to wire racks to cool completely.
Makes about 5 dozen.
"Sunset Cookies", Lane Publishing Co., Menlo Park, CA, 1985.
Cookies Rule!!!
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