Keep some of these unique crunchy cookies on hand to enjoy with a cup of hot coffee or a cold glass of milk.—Elena Smoulder, Pittsburgh, Pennsylvania
- 1/4 cup butter, softened
- 1 cup sugar
- 3 eggs
- 1 tablespoon anise extract
- 2-1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter onto a greased baking sheet, forming an 11-in. x 5-in. rectangle. Repeat with remaining batter on a second baking sheet. Bake at 350° for 15 minutes. Remove from baking sheets; cut into 1-in. slices. Place with cut side down on baking sheets. Bake 15 minutes longer or until lightly browned. Cool on wire racks. Yield: about 2 dozen.
Originally published as Toasted Anise Strips in Taste of Home December/January 1999, p41
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