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Snappy Star Anise Thins

Snappy Star Anise Thins recipe

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees F. Butter baking sheets or line them with parchment paper.
  2. In a large bowl, whisk together first 5 ingredients. Set aside.
  3. Combine the butter and sugars in a medium bowl; cream together until light and fluffy.
  4. Add honey, beat to combine.
  5. Add egg, beat to combine.
  6. Add chopped ginger; mix, and then spoon in dry ingredients and mix just to combine.
  7. Cover with wax paper and chill for 30 to 45 minutes.
  8. 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.
  9. Bake until the tops are evenly browned and edges appear firm, about 10 minutes.
  10. Remove from the oven and let stand for 3 to 4 minutes.
  11. Transfer to cooling racks to cool completely.
  12. Decorate cooled cookies with sanding sugar is desired.

Makes: 5 dozen

* Ground star anise can be found in well-stocked supermarkets and specialty stores.

Reprinted with permission from the Wisconsin Milk Marketing Board, Inc.


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