Friday, December 2, 2011

Anise Icebox Cookies

Anise Icebox Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel, 1997), page 182.

Anise seeds have a licorice flavor and a lot of people don't like that. I can't recall if I've ever had these before but I really liked them. The lemon zest is a nice touch. These are really easy to make.


1 3/4 cups sifted all-purpose flour
1/4 tsp. salt
1 1/2 tsp. baking powder
4 oz. (1 stick) unsalted butter
1/2 tsp. vanilla extract
1 cup granulated sugar
1 egg
1 3/4 tsp. anise seed
Finely grated rind of 1 large lemon

Sift together the flour, salt, baking powder and set aside. Cream the butter in the bowl of an electric mixer. Beat in the vanilla extract and sugar. Add the egg and anise seed. Reduce the speed on the mixer to low and add the flour mixture a little at a time, mixing well.

Remove the mixer bowl and add the lemon rind, stirring with a wooden spoon.
Take a 15-inch piece of wax paper. Spoon the dough lengthwise down the middle of the paper to form a strip about 10 inches long.  
Fold the paper over the dough and press down to form an even oblong roll about 11 inches long, 2 1/2 inches wide and 1 inch thick. Wrap the dough in the paper. Freeze until firm (or you can leave it in the freezer until you are ready to bake the cookies)

Baking the Cookies

Preheat oven to 400. Line cookie sheets with foil or parchment.

Remove the dough from the freezer and unwrap. Place on a cutting board.

Use a sharp knife to slice thin pieces (about 1/4 inch thick).
Bake for about 10 minutes. They are done when they are golden brown. They will be very crisp when cool. Use a metal spatula to transfer to a cooling rack.

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