Anise Tea Crescents

Ingredients

• 1 teaspoon aniseed crushed
• 5 tablespoons butter softened
• 2 tablespoons canola oil 
• 0.3 cup cornstarch 
• 1.5 cups flour all-purpose
• 2 tablespoons milk 2% reduced-fat
• 1.3 cups powdered sugar divided
• 0.5 teaspoon salt 
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, cornstarch, and salt in a medium bowl, stirring with a whisk.
4. Beat 3/4 cup sugar, butter, and oil with a mixer at medium speed until light and fluffy.
5. Add milk and vanilla; beat until well blended.
6. Add flour mixture and aniseed; beat at low speed until blended. Chill 30 minutes. Shape dough into 32 (2-inch) logs; bend logs to form crescent shape. Arrange 16 crescents 1 inch apart on a baking sheet.
7. Bake at 350 for 14 minutes or until edges are golden.
8. Remove from oven; cool on pan 3 minutes. Repeat procedure with remaining 16 crescents.
9. Sift remaining 1/2 cup sugar into a medium bowl; toss warm cookies in sugar to coat. Cool completely on a wire rack.