Spanish Anise Sticks
Submitted by sketor2001
Crisp, butter-brushed cookie sticks flavored with anise oil. A traditional Spanish treat that’s simple to make with just 7 ingredients and ready in 30 minutes.
YIELD
3 dozenPREP
10 minCOOK
20 minREADY
30 minThese little cookie sticks are the kind of old-school Spanish sweet that disappears from the plate before you’ve even sat down.
The dough comes together fast: flour, sugar, shortening, eggs, and fragrant anise oil mixed by hand, rolled thin, and cut into neat sticks. A brush of melted butter before baking gives them a golden, slightly crisp exterior.
Makes three dozen, which sounds like a lot until you realize how quickly they get eaten. They’re just right with a cup of café con leche or a glass of sweet wine.
Kitchen Tips
- Anise oil is potent. Start with less than you think and taste the dough before adding more.
- Roll the dough evenly to ¼ inch so all the sticks bake at the same rate. Thin ones burn while thick ones stay pale.
- These keep well in an airtight container for up to a week, though good luck making them last that long.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Blend dry ingredeints; cut in shortening until particles are like large peas.
Stir in eggs and anise oil. Mix thoroughly with hands.
Using ½ dough at a time roll ¼ inch thick on lightly floured board.
Cut in sticks 4 x ½ inch. Place on ungreased baking sheet about ½ inch apart.
Brush with soft or melted butter or margarine. Bake 10 to 12 minutes.
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