CRISP ANISE COOKIES

Crisp Anise Cookies image

Yield Makes 24 cookies

Number Of Ingredients 8

1 1/2 cups unbleached all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup plus 2 tablespoons sugar
1 large egg yolk
2 tablespoons brandy
1/2 teaspoon aniseed, toasted

Steps:

Preheat oven to 325°F. Sift flour, baking powder and salt into small bowl. Beat butter and 1/3 cup sugar in large bowl until light. Beat in egg yolk, brandy and aniseed. Add dry ingredients and beat just until smooth dough forms.
Spread remaining 2 tablespoons sugar on small plate. Roll out dough on lightly floured surface to 1/4-inch thickness. Using 2-inch cookie cutter, cut out cookies. Gather scraps, reroll on lightly floured surface and cut out more cookies. Place cookies 1 at a time on sugar on plate; transfer cookies, sugar side up, to 2 ungreased baking sheets.
Bake cookies until bottom and edges are golden, about 20 minutes. Transfer cookies to rack; cool. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)