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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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These accompany the sweet-potato flans . Toast the aniseed in a dry skillet over medium heat until fragrant, about one minute. Ingredients:
1 1/2 cups unbleached all purpose flour |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup (1 stick) unsalted butter, room temperature |
1/3 cup plus 2 tablespoons sugar |
1 large egg yolk |
2 tablespoons brandy |
1/2 teaspoon aniseed, toasted |
Directions:
1. Preheat oven to 325°F. Sift flour, baking powder and salt into small bowl. Beat butter and 1/3 cup sugar in large bowl until light. Beat in egg yolk, brandy and aniseed. Add dry ingredients and beat just until smooth dough forms.
2. Spread remaining 2 tablespoons sugar on small plate. Roll out dough on lightly floured surface to 1/4-inch thickness. Using 2-inch cookie cutter, cut out cookies. Gather scraps, reroll on lightly floured surface and cut out more cookies. Place cookies 1 at a time on sugar on plate; transfer cookies, sugar side up, to 2 ungreased baking sheets.
3. Bake cookies until bottom and edges are golden, about 20 minutes. Transfer cookies to rack; cool. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)
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