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Margaret Starry

Kleugans

Bite-sized anise cookies
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Course: Snack
Ingredients Equipment Method

Ingredients
  

  • 1 C sugar
  • 1/4 C Molasses
  • 1/4 C hot water
  • 1/2 C shortenin;g
  • 1/2 C butter at room temperature
  • 1 egg at room temperature
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 C anise seed
  • 3-4 C flour (enough to make a "stiff dough")
Optional Spices
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamon
  • 1/2 tsp ground cloves

Equipment

  • 1 Cookie sheet
  • 1 Non-stick baking mats for cookie sheets Highly recommended for making cookies!
  • 1 Non-stick mat for rolling dough Highly recommended for pie dough, bread, or rolls.

Method
 

  1. Preheat oven to 350 degrees
  2. Sift together the flour, baking powder, baking soda, and spices.
  3. In your stand mixer with the paddle attachment or in a separate bowl with a hand mixer, cream together the sugar, molasses, hot water, shortening, and butter
  4. blend in the egg
  5. Add the flour mixture in thirds, blending after each addition. The dough will be thick and should clean the sides of the bowl.
  6. Cover and chill the dough for at least 30 minutes in the refrigerator
  7. Once the dough is chilled, divide it into quarters or eighths, and form each quarter into a ball. Place one ball on a sheet of waxed paper or plastic wrap and roll it into a log that's about 3/4-1 inch in diameter. Using a bench scraper, cut the log into cylinders about 1/2-3/4 inch tall. Scatter the cylinders (flat-side down) on your baking sheet until it's full. The cookies won't spread, so you can get a lot of cookies on one sheet, but you'll need to do this several times. You're going to get a LOT of cookies!
  8. Bake for 10-14 minutes until golden brown. Check at 10 minutes.
  9. Let cool on the cookie sheet for at least ten minutes before storing.