A light sprinkling of cinnamon sugar adds crunch to these licorice-flavored slice-and-bake cookies. The high starch content of cake flour provides absorbency, so the cookies are less likely to spread while baking.
Yield: 2 dozen (serving size: 1 cookie)
Ingredients
1 1/2 cups cake flour (about 6 ounces)
1 1/4 teaspoons ground cinnamon, divided
1 teaspoon baking powder
1/2 teaspoon aniseed, crushed
1/4 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 large egg
1 1/2 teaspoons sugar
Preparation
Lightly spoon cake flour into dry measuring cups; level with a knife. Combine flour, 1 teaspoon cinnamon, baking powder, crushed aniseed, and salt, stirring with a whisk; set aside.
Place 3/4 cup sugar and butter in a medium bowl; beat with a mixer at medium speed 5 minutes or until light and fluffy. Add juice, vanilla, and egg; beat until combined. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Freeze 1 hour or until very firm.
Preheat oven to 350°.
Unwrap dough logs. Cut each dough log into 12 (1/2-inch-thick) slices; place slices 2 inches apart on baking sheets lined with parchment paper. Combine 1 1/2 teaspoons sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over dough slices. Bake at 350° for 10 minutes or until golden. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
Nutritional Information
Calories:72 (28% from fat)
Fat:2.2g (sat 1.3g,mono 0.6g,poly 0.1g)
Protein:0.9g
Carbohydrate:12.3g
Fiber:0.2g
Cholesterol:14mg
Iron:0.6mg
Sodium:61mg
Calcium:16mg
Cooking Light, DECEMBER 2007
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