Anise Tea Crescents

Rolling the cookies in powdered sugar while they're still warm results in a deliciously sweet, snowy coating.

Yield: 32 cookies (serving size: 2 cookies)

Ingredients

• 6.75  ounces  all-purpose flour (about 1 1/2 cups)
• 1/4  cup  cornstarch
• 1/2  teaspoon  salt
• 1 1/4  cups  powdered sugar, divided
• 5  tablespoons  butter, softened
• 2  tablespoons  canola oil
• 2  tablespoons  2% reduced-fat milk
• 1 1/2  teaspoons  vanilla extract
• 1  teaspoon  aniseed, crushed

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a medium bowl, stirring with a whisk.

3. Beat 3/4 cup sugar, butter, and oil with a mixer at medium speed until light and fluffy. Add milk and vanilla; beat until well blended. Add flour mixture and aniseed; beat at low speed until blended. Chill 30 minutes. Shape dough into 32 (2-inch) logs; bend logs to form crescent shape. Arrange 16 crescents 1 inch apart on a baking sheet. Bake at 350° for 14 minutes or until edges are golden. Remove from oven; cool on pan 3 minutes. Repeat procedure with remaining 16 crescents.

4. Sift remaining 1/2 cup sugar into a medium bowl; toss warm cookies in sugar to coat. Cool completely on a wire rack.

Nutritional Information

Calories:

131 (37% from fat)

Fat:

5.4g (sat 2.4g,mono 2g,poly 0.7g)

Protein:

1.3g

Carbohydrate:

19.2g

Fiber:

0.3g

Cholesterol:

10mg

Iron:

0.6mg

Sodium:

100mg

Calcium:

4mg