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Ingredients
- 1 1/2 c. all-purpose flour
- 1 tsp baking pwdr Healthy pinch salt
- 1/2 c. unsalted butter
- 1/2 c. sugar
- 1 x egg
- 1 tsp whole aniseed
- 1 Tbsp. brandy
- 1/4 c. sugar mixed with 1/2 tsp. cinnamon
Directions
- Sift together flour, baking pwdr and salt. Set aside. Beat butter with sugar till soft and fluffy. Add in egg, aniseed and brandy and beat till incorporated. Mix in dry ingredients till just blended to a dough. Refrigeratefor 30 min.
- Preheat oven to 350 degrees. Grease 2 baking sheets. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. With floured cutter or possibly knife, cut out cookies into squares. Place on prepared baking sheets and sprinkle lightly with cinnamon sugar.
- Bake for about 10 min till just barely golden brown.
- Cold on sheets for 5 min before transferring to wire rack to cold completely. Cookies can be kept in airtight container for up to 1 week.
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