Anise Slices

Title: Anise Slices
Subject: sugar; butter; egg; vanilla extract; all-purpose flour; anise seeds; baking powder; salt
Description: Anise Slices

Features Editor Mary Kate Hogan
shares the secrets of her aunt Anne,
90, a wonderful baker. This family fa-
vorite is delicious and simple to make,
and the cookies keep well–if they
aren't devoured right away! Freeze the
dough up to a month ahead, then just
slice and bake when hungry.*

PREP 30 minutes plus chilling
BAKE about 12 minutes per batch
MAKES about 6 dozen cookies

3/4 cup sugar
1/2 cup butter (1 stick), softened
(no substitutions)
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 tablespoon anise seeds, crushed
1/2 teaspoon baking powder
1/4 teaspoon salt

Back:
1. In large bowl, with mixer at medi-
um speed, beat sugar and butter un-
til creamy, about 1 minute, occa-
sionally scraping bowl with rubber
spatula. Reduce speed to low; beat
in egg and vanilla until blended.
Beat in flour, anise seeds, baking
powder, and salt until well com-
bined, occasionally scraping bowl.

2. Divide dough in half. Shape each
half into 5 1/2" by 2" rectangle. Wrap
each rectangle in plastic wrap and re-
frigerate 2 hours or until dough is
firm enough to slice. (Or place
dough in freezer about 1 hour. )
3. Preheat oven to 350°F. Grease
large cookie sheet. With knife, cut
rectangle crosswise into scant
1/8-inch-thick slices. Place cookies,
1 inch apart, on cookie sheet.
4. Bake cookies 12 to 14 minutes or
until lightly browned. Transfer cook-

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# Anise Slices

## Ingredients

- 3/4 cup sugar
- 1/2 cup butter (1 stick), softened (no substitutions)
- 1 large egg
- 1/2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 Tbsp anise seeds, crushed
- 1/2 tsp baking powder
- 1/4 tsp salt

## Instructions

1. In large bowl, with mixer at medium speed, beat sugar and butter until creamy, about 1 minute, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in egg and vanilla until blended. Beat in flour, anise seeds, baking powder, and salt until well combined, occasionally scraping bowl.
2. Divide dough in half. Shape each half into a 5 1/2" by 2" rectangle. Wrap each rectangle in plastic wrap and refrigerate 2 hours or until dough is firm enough to slice. (Or place dough in freezer about 1 hour.)
3. Preheat oven to 350°F. Grease large cookie sheet. With knife, cut rectangle crosswise into scant 1/8-inch-thick slices. Place cookies, 1 inch apart, on cookie sheet.
4. Bake cookies 12 to 14 minutes or until lightly browned. Transfer cookies to wire rack to cool.
Source: RCA0004 - Vintage Handwritten Recipes 3x5 Index Cards Grandma Grannycore Cottagecore (eBay)
Date: 1990s
Contributor: Mary Kate Hogan; Anne
Rights: Personal/Family
Format: Clipped recipe
Identifier: RCA0004-20260522-0008
Coverage: Florida, US