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Snappy Star
Anise Thins
- 2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground star anise*
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons honey
1 large egg
1/2 cup finely chopped crystallized ginger (about 3 ounces)
1/2 cup Demerara sugar, for rolling
Sanding sugar for decorating
- Preheat the oven to 350°F (175°C). Butter
baking sheets or line them with parchment paper.
- In a large bowl, whisk together first
5 ingredients. Set aside.
- Combine the butter and sugars in a medium
bowl; cream together until light and fluffy. Add honey, beat
to combine. Add egg, beat to combine. Add chopped ginger; mix,
and then spoon in dry ingredients and mix just to combine. Cover
with wax paper and chill for 30 to 45 minutes.
- Place the Demerara in a shallow dish.
Shape the dough into 1-inch balls, rolling between the palms
of your hands to make them even. Roll dough balls in sugar, and
place 3 inches apart on baking sheets.
- Bake until the tops are evenly browned
and edges appear firm, about 10 minutes. Remove from the oven
and let stand for 3 to 4 minutes. Transfer to cooling racks to
cool completely.
- Decorate cooled cookies with sanding sugar
is desired.
Makes about 3 1/3 to 4
dozen.
*Ground star anise can
be found in well-stocked supermarkets and specialty stores
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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