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.
Anise Tea Crescents
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)
More From Cooking Light
Amount per serving
- Calories: 131
- Calories from fat: 37%
- Fat: 5.4g
- Saturated fat: 2.4g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.7g
- Protein: 1.3g
- Carbohydrate: 19.2g
- Fiber: 0.3g
- Cholesterol: 10mg
- Iron: 0.6mg
- Sodium: 100mg
- Calcium: 4mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note