Bake the Book: Anise Cookies

Ingredients

• 1 teaspoon aniseed 
• 1 teaspoon aniseed 
• 2 cups flour all-purpose
• 1  lime zest 
• 0.5 cup sugar 
• 4 ounces shortening 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• pot

Directions

1. Sift the flour into a bowl. Melt the shortening in a small pan and add the aniseed.
2. Heat for a couple of minutes over low-medium heat, making sure they don’t burn, and then pour onto the flour.
3. Mix with a spoon carefully but rapidly so no lumps are formed.
4. Add the liqueur and lime zest.
5. Turn out onto a lightly floured surface and knead until a smooth and uniform dough is formed, 3 to 5 minutes. With your hands, roll out pieces about 5 inches wide and 1/2 inch thick, starting in the center and rolling outward so that the pieces are evenly thick. Connect one end of each piece to the other, making a ring, and place on a parchment-lined baking sheet, about 1 inch apart. Refrigerate until firm.
6. Preheat the oven to 350°F.
7. Bake the cookies until slightly firm to the touch, about 10 minutes.
8. Transfer to a wire rack to cool.
9. To make the syrup, combine the water and sugar in a small pot over medium heat and cook until the sugar dissolves, 3 to 5 minutes.
10. Remove from the heat and add the liqueur. Dip the tops of the cookies into the syrup and let dry on a rack.
11. Pour any remaining syrup over the cookies and let cool completely.
12. Dust with the confectioner’s sugar mixture and enjoy (they are best eaten the same day).