Snappy Star Anise Thins

Ingredients

• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 Tbsp. ground ginger
• 1 tsp. ground star anise*
• 1/2 tsp. salt
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup granulated sugar
• 2 Tbsp. honey
• 1 large egg
• 1/2 cup finely chopped crystallized ginger (about 3 oz.)
• 1/2 cup Demerara sugar, for rolling
• Sanding sugar for decorating
• *Ground star anise can be found in well-stocked supermarkets and specialty stores.

Directions

1. Preheat the oven to 350°F. Butter baking sheets or line them with parchment paper.
2. In a large bowl, whisk together first 5 ingredients. Set aside.
3. Combine the butter and sugars in a medium bowl; cream together until light and fluffy. Add honey, beat to combine. Add egg, beat to combine. Add chopped ginger; mix, and then spoon in dry ingredients and mix just to combine. Cover with wax paper and chill for 30 to 45 minutes.
4. Place the Demerara in a shallow dish. Shape the dough into 1-inch balls, rolling between the palms of your hands to make them even. Roll dough balls in sugar, and place 3 inches apart on baking sheets.
5. Bake until the tops are evenly browned and edges appear firm, about 10 minutes. Remove from the oven and let stand for 3 to 4 minutes. Transfer to cooling racks to cool completely. Decorate cooled cookies with sanding sugar is desired.

Submitted 10/19/06.
Source: American Dairy Farmers
Submitted By: b smith

Snappy Star Anise Thins