Italian Anise Cookies

Ingredients and Weight:

• All-purpose flour: 2 1/2 cups (592g)
• Granulated sugar: 1 1/4 cups (279g)
• Ground anise seed: 2 tablespoons (14g)
• Baking powder: 1 1/2 teaspoons (7g)
• Salt: 1/4 teaspoon (1g)
• Unsalted butter, cold and cut into small pieces: 1 cup (2 sticks; 226g)
• Large egg: 1 (50g)
• Anise extract: 1 teaspoon (5g)

Preparation Time:

30 minutes

Cooking Time:

12-15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, sugar, anise seed, baking powder, and salt.
3. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the egg and anise extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
6. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
7. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
8. Cut out cookies using a cookie cutter of your choice.
9. Place the cookies on a baking sheet lined with parchment paper.
10. Bake for 12-15 minutes, or until the edges are golden brown.
11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

Per cookie (approximately 8 per batch):

• Calories: 150
• Fat: 6g
• Carbohydrates: 24g
• Protein: 2g

Dish Characteristics:

• Sweet and flavorful with a hint of anise
• Crisp and crumbly texture
• Perfect for a festive gathering or as an afternoon treat

User Comments:

• "These cookies are delicious and so easy to make. They're perfect for the holidays."
• "I love the delicate anise flavor. They're a great way to end a meal."
• "These cookies are a crowd-pleaser. Everyone loves them!"

Special Precautions and Tips:

• Do not overmix the dough, as this will make the cookies tough.
• If the dough is too sticky, add a little more flour.
• If the dough is too dry, add a little more water.
• Roll out the dough on a lightly floured surface to prevent it from sticking.
• Bake the cookies until the edges are golden brown, but not too dark.
• Let the cookies cool completely before enjoying them, as they will be fragile when warm.