Catherine wheel cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour; all purpose |
| 2 | teaspoons | Baking powder |
| ¼ | cup | Currants |
| ½ | cup | Almonds; ground |
| 2 | teaspoons | Anise seeds |
| 1 | cup | Sugar |
| ½ | teaspoon | Cinnamon |
| ⅝ | cup | Butter; melted or 10 Tbsp |
| 1 | Eggs; beaten | |
Directions
Preheat oven to 400F. Mix together flour, baking powder, currants, almonds, anise seeds, sugar and cinnamon. Add cooled melted butter and egg, stir to form soft dough. Pinch off walnut sized pieces, roll into balls, and place on ungreased cookie sheets. Flatten with fork to make crisscross pattern and bake in preheated 400F oven for 10 to 12 minutes or till lightly browned. Cool on wire rack. Yield: 2½ dozen