Anise Crisps
These cookies call for crushed anise seed and rolled oats, giving it a lot of flavor with a fun texture. They are also refrigerator or icebox style, where they are formed into rolls or logs then sliced when ready to bake. This recipe is adapted from the 1963 book The Art of Making Good Cookies Plain and Fancy by Annette Laslett Ross and Jean Adams Disney.
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1 each egg beaten
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground anise seed or used 1 tablespoon crushed anise seed
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups all-purpose flour
- 1 1/2 cups rolled oats
Instructions
- Beat the butter until soft, then add in the sugar in parts, scraping the bowl well after each addition.
- Add in the beaten egg, vanilla extract, and anise powder.
- Sift the flour with the salt and baking powder, and add to the butter mixture in three additions. Add in the oatmeal to make a stiff dough.
- Form the cookie dough into desired width logs, and wrap in plastic wrap or parchment paper. chill for 8 hours or until well set.
- When ready to bake, slice the cookies into 1/4 inch thick slices, and bake in a preheated 400 degree oven for about 10 minutes. Transfer to a cooling rack, and store in a covered container when cooled.