Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup cornstarch
1/2 teaspoon salt
1 1/4 cups powdered sugar, divided
5 tablespoons butter, softened
2 tablespoons canola oil
2 tablespoons 2% reduced-fat milk
1 1/2 teaspoons vanilla extract
1 teaspoon aniseed, crushed
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a medium bowl, stirring with a whisk.
Beat 3/4 cup sugar, butter, and oil with a mixer at medium speed until light and fluffy. Add milk and vanilla; beat until well blended. Add flour mixture and aniseed; beat at low speed until blended. Chill 30 minutes. Shape dough into 32 (2-inch) logs; bend logs to form crescent shape. Arrange 16 crescents 1 inch apart on a baking sheet. Bake at 350° for 14 minutes or until edges are golden. Remove from oven; cool on pan 3 minutes. Repeat procedure with remaining 16 crescents.
Sift remaining 1/2 cup sugar into a medium bowl; toss warm cookies in sugar to coat. Cool completely on a wire rack.
I agree that the dough was really dry. Instead of rolling logs on the counter as the picture suggested, I had to form them in my hand (which warmed the butter a little and got the dough to stick together). Overall pretty quick and easy, and I like the crunch that then dissolves in your mouth like shortbread.
I agree that the finished cookies tasted good but I followed the instructions to the letter and ended up with batter the texture and consistency of (dry) Rice Krispies. No way was that batter cohering into logs or crescents without the addition of another tablespoon of milk and an egg white. I'm surprised others haven't run into the same problem.
recipe workes like a charm. dough held together. I chilled in by pressing it into a square container. it was then very easy to cut into the 32 cookies, so each one was the same size. rolled the logs easily, and they baked evenly. great anise taste.
I have some picky eaters in my family who refuse to eat anything with anise. I made these cookies following the recipe exactly (using 1 t of crushed aniseed) and even the pickiest of them all loved them. They aren't overly anise-flavored; there is just a subtle hint of anise in the background. They make the perfect accompaniment for a cup of tea. I will most definitely be making these again.
I made these today for my daughter to take with her caroling with her Girl Scout troop. (They need cookies to give to the elderly they will be visiting. ) They were quite easy to make are pretty looking cookies. I am not a big fan of black licorice flavor, but I didn't want to totally omit the anis seed, so I just used half the amount, and I think they taste really yummy! I've never made anything like this, so it was fun to try something different. I may use this recipe for the cookie exchange I'll be going to in a couple weeks!
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