Cinnamon-Anise Crisps

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

Preparation

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.