Anise Tea Crescents

Anise Tea Crescents Recipe
Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
Rolling the cookies in powdered sugar while they're still warm results in a deliciously sweet, snowy coating.

Yield:

32 cookies (serving size: 2 cookies)

Recipe from

Nutritional Information

Calories 131
Caloriesfromfat 37 %
Fat 5.4 g
Satfat 2.4 g
Monofat 2 g
Polyfat 0.7 g
Protein 1.3 g
Carbohydrate 19.2 g
Fiber 0.3 g
Cholesterol 10 mg
Iron 0.6 mg
Sodium 100 mg
Calcium 4 mg

Ingredients

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

Preparation

1. Preheat oven to 350°.

2. 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.

3. 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.

4. Sift remaining 1/2 cup sugar into a medium bowl; toss warm cookies in sugar to coat. Cool completely on a wire rack.

Note:

Kathy Farrell-Kingsley,

December 2008
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