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Ingredients
1 cup (2 sticks) Unsalted butter, at room temperature
- ½ cup plus ¼ cup, divided C&H® Granulated Sugar, Easy Baking Tub
- 1 ½ teaspoon Anise seed, finely crushed
- 1 large Egg
- 3 cups All-purpose flour
- 1 ½ teaspoons Baking powder
- ½ teaspoon Salt
- 2 tablespoons Rum or brandy
- ¾ teaspoon Ground cinnamon
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Instructions
Step 1
Preheat oven to 350°F. Line baking sheets with parchment paper.
Step 2
In a large bowl, at medium-high speed, beat the butter, ½ cup of sugar, and anise seed until light and very fluffy, about 6-8 minutes. Add the egg and beat until well incorporated. Scrape the sides of the bowl as needed.
Step 3
In a medium bowl, whisk together the flour, baking powder, and salt. Add half this mixture to the butter mixture and beat at low speed until just combined, do not overbeat. Add half of the rum and beat until combined. Repeat with remaining ingredient
Step 4
On a slightly floured surface, roll the dough to ¼-inch thick. Cut with desired cookie cutter shape and transfer to the prep
Step 5
Mix the remaining ¼ cup of sugar with cinnamon. Sprinkle over the cookies. Bake for 10-12 minutes or until golden brown. Serve warm.
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