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Cinnamon-Anise Crisps

Yield 2 dozen (serving size: 1 cookie)
A light sprinkling of cinnamon sugar adds crunch to these licorice-flavored slice-and-bake cookies. The high starch content of cake flour provides absorbency, so the cookies are less likely to spread while baking.

Ingredients

  • 1 1/2 cups cake flour (about 6 ounces)
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon aniseed, crushed
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 1 tablespoon fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 teaspoons sugar

Nutrition Information

  • calories 72
  • caloriesfromfat 28 %
  • fat 2.2 g
  • satfat 1.3 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 0.9 g
  • carbohydrate 12.3 g
  • fiber 0.2 g
  • cholesterol 14 mg
  • iron 0.6 mg
  • sodium 61 mg
  • calcium 16 mg

How to Make It

  1. Lightly spoon cake flour into dry measuring cups; level with a knife. Combine flour, 1 teaspoon cinnamon, baking powder, crushed aniseed, and salt, stirring with a whisk; set aside.

  2. Place 3/4 cup sugar and butter in a medium bowl; beat with a mixer at medium speed 5 minutes or until light and fluffy. Add juice, vanilla, and egg; beat until combined. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Freeze 1 hour or until very firm.

  3. Preheat oven to 350°.

  4. Unwrap dough logs. Cut each dough log into 12 (1/2-inch-thick) slices; place slices 2 inches apart on baking sheets lined with parchment paper. Combine 1 1/2 teaspoons sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over dough slices. Bake at 350° for 10 minutes or until golden. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.