1. Note: I used my KitchenAid stand up mixer to prep the cookie dough. 2. In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside. 3. In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine. 4. Gradually add flour mixture; mixing well. 5. Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes. 6. Preheat oven to 350°F. 7. Roll dough out until 1/4-inch thick and cut into desired shapes (the website and pamphlet show a photo of the cookies with a snowflake shape and that is the shape we chose, too). 8. Place cookies on parchment-lined baking sheets. Decorate with colored sugars. (We tried a lovely shade of light turquoise-again as shown in the recipe pamphlet.). 9. Bake 9 to 11 minutes, until golden and crisp. 10. Cool cookies on pan 3 to 4 minutes. 11. Remove to wire rack to cool completely. Store in airtight container for up to 1 week. ---------------------------------------------------------------------------
Nutrition
Ingredients
