Sunday, November 23, 2008
Think Spice, Think -- Anise
One of my favorite spices has always been anise. While I usually make springerle cookies, this year I wanted to try a different recipe. I ran across a recipe for Rich Anise Cookies, that sounded delicious, so I gave them a try. What's really nice about them is that they are refrigerator cookies, so I can bake them up at a moment's notice, whenever I want a fresh, warm dessert. This is a good thing so I don't eat them all at once!
I'm sending this along to Manuela at Baking History, who is hosting this month's Think Spice event. Be sure and check out her blog for all the entries, and also take a look at Sunita's blog. Sunita started the event and there are always wonderful and spice-laden recipes at her site.
Rich Anise Cookies
2 1/2 cups sifted flour
1/2 teaspoon salt
1 cup butter
3 ounces of cream cheese, softened
1 cup sugar
1 egg yolk
1/2 teaspoon vanilla
2 teaspoons anise seeds, crushed
Sift together the flour and salt and set aside.
Cream together the butter, cream cheese, and sugar until light and fluffy. Add the egg yolk and vanilla and beat well.
Gradually stir in the dry ingredients, mixing well. Stir in the anise seeds.
Divide the dough in half. Shape each half into a roll, 2-inches in diameter. Wrap the rolls tightly in waxed paper and chill in the refrigerator for at least 2 hours or overnight.
Cut the rolls into 1/8-inch slices. Place the rounds about 2 inches apart on ungreased baking sheets.
Bake at 350 degrees F for 10-12 minutes, or until the edges start to brown. Remove from baking sheets and cool on racks. Makes about 6 dozen.