Crisp Anise Cookies

ingredients

• 1 1/2 cups unbleached all purpose flour
• 3/4 teaspoon baking powder
  1 dash baking soda & 3 tablespoons molasses
  1 dash baking soda & 1/3 cup sour milk/buttermilk/yogurt
  1 dash baking soda & 1/3 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
  2/3 cup whipped butter
  1/2 cup hydrogenated fat
  1/2 cup margarine
  1/3 cup olive oil
• 1/3 cup plus 2 tablespoons sugar
• 1 large egg yolk
• 2 tablespoons brandy
• 1/2 teaspoon anise, toasted
  1/2 teaspoon fennel
  1/4 teaspoon anise extract

directions

Preheat oven to 325 degrees. Sift flour, baking powder and salt into small bowl. Beat butter and 1/3 cup sugar in large bowl until light. Beat in egg yolk, brandy and anise. Add dry ingredients and beat just until smooth dough forms.

Spread remaining 2 tablespoons sugar on small plate. Roll out dough on lightly floured surface to 0.25 inch thickness. Using 2 inch cookie cutter, cut out cookies. Gather scraps, reroll on lightly floured surface and cut out more cookies. Place cookies 1 at a time on sugar on plate, transfer cookies, sugar side up, to 2 ungreased baking sheets.

Bake cookies until bottom and edges are golden, about 20 minutes. Transfer cookies to rack, cool. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)