Anise Butterflies

Anise Butterflies


Active Time: 10 Minutes
Total Time: 20 Minutes
Yield: Makes about 60 cookies
Making spritz cookies will go more smoothly if you pack the dough firmly into the cookie press. This eliminates any air pockets that could leave holes in the shapes.


RECIPE INGREDIENTS
3/4 cup butter or margarine, softened
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 egg yolk
1 teaspoon anise extract
1 3/4 cups all-purpose flour




DIRECTIONS
In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, cinnamon, and ginger; beat till combined. Beat in the egg yolk and anise extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Do not chill dough.


Pack the dough into a cookie press fitted with a butterfly plate. Force dough through press 1 inch apart onto ungreased cookie sheets.


Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till edges of cookies are firm but not brown. Remove cookies from pans and cool on a rack.



Recipe reprinted by permission of Weldon Owen.
Nutrition Facts per Serving
Yield: Makes about 60 cookies
Calories: 42
Cholesterol: 10mg
Sodium: 3mg

Carbohydrates, Total: 5g
Fat. Total: 2g
% Cal. from Fat: 43%