Snappy Star Anise Thins
Offer something different this year for your annual cookie exchange — you can be sure that no one will be disappointed with these incredible cookies.
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground star anise*
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons honey
1 large egg
1/2 cup finely chopped crystallized ginger (about 3 ounces)
1/2 cup Demerara sugar**, for rolling
Sanding sugar for decorating
- Preheat the oven to 350°F (175°C). Butter baking sheets or line them with parchment paper.
- In a large bowl, whisk together first 5 ingredients. Set aside.
- Combine the butter and sugars in a medium bowl; cream together until light and fluffy. Add honey, beat to combine. Add egg, beat to combine. Add chopped ginger; mix, and then spoon in dry ingredients and mix just to combine. Cover with wax paper and chill for 30 to 45 minutes.
- Place the Demerara in a shallow dish. Shape the dough into 1-inch balls, rolling between the palms of your hands to make them even. Roll dough balls in sugar, and place 3 inches apart on baking sheets.
- Bake until the tops are evenly browned and edges appear firm, about 10 minutes. Remove from the oven and let stand for 3 to 4 minutes. Transfer to cooling racks to cool completely.
- Decorate cooled cookies with sanding sugar is desired.
Makes about 3 1/3 to 4 dozen.
*Ground star anise can be found in well-stocked supermarkets and specialty stores
**Large grain, golden-hued sugar.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.