Publisher Photo
Publisher Photo
This roll-out cookie dough is so easy to work with.—Kate Hutchinson, Warrenton, Virginia
MAKES:
21 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling
MAKES:
21 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon aniseed

Directions

In a bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Stir in aniseed. Chill for 2 hours or until dough is easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 7-10 minutes. Cool on wire racks. Yield: about 3-1/2 dozen.
Originally published as Anise Cutouts in Taste of Home December/January 1999, p41

Nutritional Facts

2 each: 131 calories, 5g fat (1g saturated fat), 20mg cholesterol, 101mg sodium, 19g carbohydrate (9g sugars, 0 fiber), 2g protein.

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon aniseed
  1. In a bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Stir in aniseed. Chill for 2 hours or until dough is easy to handle.
  2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 7-10 minutes. Cool on wire racks. Yield: about 3-1/2 dozen.
Originally published as Anise Cutouts in Taste of Home December/January 1999, p41

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