This is a cookie that will make your family and guests (should they last that long) want more.
- 1/2 tsp. anise seeds
- 1/2 cup Pinot Grigio white wine
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking powder
- 1 pinch salt
- 1/2 cup granulated sugar, plus extra for garnish
- 1/3 cup Crisco oil
Preheat oven to 350 degrees. Line 2 baking trays with parchment and set aside.
Use a mortar and pestle to lightly crush the anise seeds. Put in a small bowl and add the wine and vanilla. Let this all steep for about 15 minutes.
In a large bowl, whisk the flour, baking powder, salt and sugar together. Make a well in the center, add the oil and, using a strainer, add the wine mixture, discarding the anise seeds. With a wooden spoon, stir until the dough comes together. Turn out on a surface and knead a couple of times.
Divide the dough into walnut size pieces and, one at a time, roll out to a 3-3 1/2 inch rope. Pinch the two ends together to form a ring and place on the prepared baking sheets. Sprinkle each cookie with sugar and bake for about 20-25 minutes until a lovely golden brown. Transfer to a rack to completely cool. These may be stored up to 4 days. I will bet you they don’t last 2 days.
Yum….serve with a special dessert like a Crème Brulee or a Sabayon.
