Directions:
- Sift together the flour, baking powder and salt. Set aside.
- Beat the butter with the sugar until soft and fluffy. Add the egg, aniseed and brandy, beating until incorporated. Fold in the dry ingredients until just blended to a dough. Chill for 30 minutes.
- Preheat oven to 350 and lightly grease two baking sheets.
- On a lightly floured surface, roll out the chilled dough to about 1/8 thickness.
- With a lightly floured cutter, pastry wheel, or knife, stamp out or cut out the dough into a simple shape.
- Place the cookies on the prepared baking sheets, spaced apart. Mix the remaining sugar and cinnamon together and sprinkle over the dough.
- Bake for about 10 minutes, or until just barely golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack with a metal spatula. Cool completely before storing in an airtight container for up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.43 Kcal (626 kJ) | ||
| Calories from fat | 105.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.77g | 18% | |
|---|---|---|---|
| Cholesterol | 37.32mg | 12% | |
| Sodium | 8.65mg | 0% | |
| Potassium | 36.92mg | 1% | |
| Total Carbs | 9.89g | 3% | |
| Sugars | 3.68g | 15% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 1.18g | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 15.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 523.19 Kcal (2190 kJ) | ||
| Calories from fat | 370.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.2g | 18% | |
|---|---|---|---|
| Cholesterol | 130.68mg | 12% | |
| Sodium | 30.27mg | 0% | |
| Potassium | 129.26mg | 1% | |
| Total Carbs | 34.63g | 3% | |
| Sugars | 12.87g | 15% | |
| Dietary Fiber | 0.98g | 1% | |
| Protein | 4.13g | 2% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.5mg | 5% | |
| Iron | 0.6mg | 1% | |
| Calcium | 55.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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