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)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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

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. 1. Preheat oven to 350°.
  2. 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. 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. 4. Sift remaining 1/2 cup sugar into a medium bowl; toss warm cookies in sugar to coat. Cool completely on a wire rack.
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