Ingredients for Lemon Anise Thins
- 1 cup (2 sticks) unsalted butter, softened
- granulated sugar, for sprinkling
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- All Purpose Flour
- Anise Seeds
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How to Make Lemon Anise Thins
- Cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar on medium speed until light and fluffy.
- Beat in 1 tablespoon lemon zest and ¼ teaspoon salt.
- Gradually stir in 2 ½ cups all-purpose flour until a stiff dough forms.
- Stir in 1 tablespoon anise seeds.
- Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 24 hours).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to slightly less than ⅛-inch thickness.
- Use a 2-inch biscuit cutter or knife to cut out cookies.
- Sprinkle the cookies lightly with granulated sugar.
- Bake in the center of the preheated oven for 8-10 minutes, or until pale golden brown.
- Remove cookies from the oven immediately and transfer to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
12g
Fat
6g
Carbs
1g
