« Favorite Winter Walks in the Seattle Area: Meadowdale Park | Main | Ocean Shores »

Holiday Baking - Anise Butter Cookies

Anise Butter Cookie

This year's Christmas with Friends dinner had a Mexican theme. I made Mole with Turkey and enchiladas. For dessert, I made an awesome Mexican Chocolate ice cream. I wanted a cookie to go with the ice cream. One cookie that G's mother always makes for Christmas is Biscochitos. The cookie is anise flavored and usually made with lard or shortening. I wanted something a little bit different since the shortening does make it very crisp and a little dry. I found a good sounding variation that used butter on Love and Butter blog and decided to try them.

But I totally misread the recipe. It calls for 1/4 cup of butter or 1/2 cube. I only saw the 1/2 and thought it mean a 1/2 cup or 1 cube. Oh well... I looked at the ratio and thought this will still work although it uses baking powder versus baking soda. I also didn't have any brandy so again I improvised and used Madeira.

They were actually perfect. My anise seed is a little old so next time I might increase the amount but they were perfect with ice cream - not to sweet and a nicely flavored.

Anise Butter Cookies
Adapted from Love and Butter

Note - dough is very soft when rolling so flour your board and rolling pin well.

1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter
½ cup granulated sugar, plus ¼ cup more for sprinkling
1 egg
1 tablespoon Madeira
1 teaspoon aniseed
½ teaspoon ground cinnamon, for sprinkling

- Preheat oven to 350. Line baking sheet with parchment paper

- Combine flour, baking power and salt in a bowl and whisk together

- Cream butter and ½ cup sugar until light and fluffy. Beat in egg beating well after adding. Beat in brandy and anise seed.

- Stir dry ingredients into creamed butter until just mixed.

- Roll in to a ball, place on plastic wrap, flatten and cover. Refrigerate about 30 minutes or more until firm.

- Combine 1/4 cup remaining sugar with 1/2 tsp cinnamon.

- Roll dough to 1/8-1/4 inch thick, cut into shapes. Place on baking sheet. Sprinkle with cinnamon sugar. Bake for 10-12 minutes until edges are lightly browned. Cool on rack.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on December 23, 2012 1:25 PM.

The previous post in this blog was Favorite Winter Walks in the Seattle Area: Meadowdale Park.

The next post in this blog is Ocean Shores.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2004 - 2014 Slow Travel