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 degrees F. Butter baking sheets or line them with parchment
- 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
- 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: 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.