The herb anise is a traditional flavor for Christmas cookies in both Italy and Germany. Anise tastes like black licorice, so if you love black jelly beans then these butter cookies are for you. They are flavored with both essential oil and anise seed; the seed gives them a little crunch as well as taste.
The secret to having these cookies be light and have that melt in your mouth texture is to work the dough just until it comes together. Overbeating the dough will toughen the gluten in the flour, which makes the cookies dense. A good dough will begin to form large clumps, which can be shaped into a log by hand.
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| Dough shaped into a log and ready to chill |
Anise Slices
2 1/4 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. unsalted butter, room temperature
3/4 c. granulated sugar
1 egg
1/2 tsp. anise oil
2 tbsp. anise seed
In medium mixing bowl, whisk together the flour, baking powder, salt and anise seed. Set aside.
Cream butter and sugar together in a large mixing bowl. Add egg and anise oil, and beat until thoroughly mixed. Add dry ingredients, beating slowly to incorporate and then until dough begins to form clumps and comes together.
Separate dough into two halves. Place each half on a separate sheet of waxed paper. Roll into a log 2" in diameter. Twist ends of paper shut and refrigerate overnight.
The next day, preheat oven to 350 degrees. Line two baking sheets with parchment paper. Slice each dough log into 1/4" slices, and place slices on baking sheet. Bake for 10-12 minutes or until edges are slightly golden. Immediately slide parchment off hot baking sheet and allow cookies to cool. Makes 3 dozen.
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