BROWN SUGAR-ANISE COOKIES
This big, irresistible cookie takes almost no time to make, and is great for those occasions when you want a delicious treat, fast. If you think you don't like anise seeds, you might enjoy their fragrant notes in this recipe, but you can always use sesame seeds instead. Or leave them out altogether - these cookies are still good with just sugar (use turbinado if you don't have sanding or sparkling sugar). You can keep the rolled-out dough in the freezer, and throw it in the oven for a dinner party. With a little sorbet or ice cream, you have a dessert ready for company.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 40m
Yield About 30 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Combine 2 cups flour, the cornstarch and salt in a medium bowl, and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and light brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla paste and beat on medium speed until well combined, scraping bowl as needed.
- Add the flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Divide dough in two, wrap each piece in plastic wrap, and flatten into disks. Chill until firm, at least 1 hour and up to 3 days.
- Place one piece of dough on a lightly floured sheet of parchment, or a silicone baking mat, and flour both sides of the dough and the rolling pin. Roll dough into an oblong oval that is roughly 7-by-10 inches and a generous 1/4-inch thick. Prick all over with a floured fork. Repeat with the second piece of dough. Slide rolled dough on parchment paper onto a baking sheet, and freeze until firm, about 10 minutes.
- Lightly beat the egg white with 1 teaspoon water to thin it out. Lightly brush the top of the dough with the egg white, and sprinkle with the anise seeds, pressing gently to adhere. Sprinkle with the sanding sugar, then bake until turning deeply golden at the edges, 15 to 17 minutes.
- Let cool on the baking sheet. After about 5 minutes, use a knife, pastry wheel or pizza cutter to cut crosswise into 3/4-inch strips. Alternatively, let cool and serve whole, allowing guests to break into pieces. Cookies will keep in an airtight container at room temperature for 1 week.
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JezLynn Kambeitz
[email protected]I would love to try these cookies, but I don't have any anise extract. Do you think I could substitute something else?
Mises nazma Nazma
[email protected]This recipe is a keeper! I've made these cookies several times now, and they always turn out perfect.
shakerss
[email protected]I'm not sure what went wrong, but my cookies turned out flat and hard. I followed the recipe exactly, so I'm not sure what happened.
Samir Bay
[email protected]These cookies are so addictive! I can't stop eating them.
CIRCUIT TREE
[email protected]I love the unique flavor of these cookies. They're not your average chocolate chip cookie, but they're just as good.
Amaechi Marypeace (Chinenye)
[email protected]These cookies are the perfect holiday treat! They're festive and delicious, and they always put me in the holiday spirit.
Israel Hernandez
[email protected]I'm not a big fan of anise, but I actually really enjoyed these cookies. The flavor is not overpowering at all, and the cookies are so soft and chewy.
Makyla Anne
[email protected]These cookies are so easy to make, and they turn out perfect every time. I love that I can always count on them to be a crowd-pleaser.
Ujunwa Alumona
[email protected]I made these cookies for a holiday party and they were a hit! Everyone loved them, and I even got requests for the recipe.
Orapeleng joseph Moabankwe
[email protected]These cookies are absolutely delicious! They have the perfect balance of sweetness and spice, and the anise flavor is subtle but noticeable. I will definitely be making these again.