Cinnamon-Anise Crisps

Ingredients

• 0.5 teaspoon aniseed crushed
• 1 teaspoon double-acting baking powder 
• 0.3 cup butter softened
• 6 ounces cake flour 
• 1 large eggs 
• 1.3 teaspoons ground cinnamon divided
• 1 tablespoon orange juice fresh
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 1.5 teaspoons sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• blender
• plastic wrap
• measuring cup

Directions

1. Lightly spoon cake flour into dry measuring cups; level with a knife.
2. Combine flour, 1 teaspoon cinnamon, baking powder, crushed aniseed, and salt, stirring with a whisk; set aside.
3. Place 3/4 cup sugar and butter in a medium bowl; beat with a mixer at medium speed 5 minutes or until light and fluffy.
4. Add juice, vanilla, and egg; beat until combined. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Freeze 1 hour or until very firm.
5. Preheat oven to 35
6. Unwrap dough logs.
7. Cut each dough log into 12 (1/2-inch-thick) slices; place slices 2 inches apart on baking sheets lined with parchment paper.
8. Combine 1 1/2 teaspoons sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over dough slices.
9. Bake at 350 for 10 minutes or until golden. Cool on pans 5 minutes.
10. Remove cookies from pans; cool completely on wire racks.