These accompany the sweet-potato flans . Toast the aniseed in a dry skillet over medium heat until fragrant, about one minute.
Recipe information
Yield
Makes 24 cookies
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Sift flour, baking powder and salt into small bowl. Beat butter and 1/3 cup sugar in large bowl until light. Beat in egg yolk, brandy and aniseed. Add dry ingredients and beat just until smooth dough forms.
Step 2
Spread remaining 2 tablespoons sugar on small plate. Roll out dough on lightly floured surface to 1/4-inch thickness. Using 2-inch cookie cutter, cut out cookies. Gather scraps, reroll on lightly floured surface and cut out more cookies. Place cookies 1 at a time on sugar on plate; transfer cookies, sugar side up, to 2 ungreased baking sheets.
Step 3
Bake cookies until bottom and edges are golden, about 20 minutes. Transfer cookies to rack; cool. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)
