Ingredients
The following ingredients have 12 Servings
- 5 tablespoons unsalted butter (room temperature)
- 1 tablespoon coconut oil
- 3 tablespoons plus 2 teaspoons date sugar (regular cane sugar can be substituted)
- 1 large egg (room temperature)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon anise seeds
- 1/8 teaspoon salt
- 1 tablespoon plus 1 teaspoon brandy (Apple brandy is wonderful here)
- 1 tablespoon date sugar (or regular cane sugar)
- 2 teaspoons cinnamon (I recommend Mexican cinnamon if you have it)
- Your favorite ice cream
Instruction
- Preheat the oven to 350 degree F. Line a baking sheet with parchment paper.
- Combine the butter, coconut oil, and sugar in the bowl of a standing mixer, fitted with a whisk attachment. A hand mixer works fine too. Beat on high, until fluffy. The color will become noticeably lighter from the air being beat into the butter mixture, and may take up to 5 minutes.
- Add the egg, and continue to whip until completely absorbed and the batter is fluffy again, about 3 minutes.
- Mix together the flour, baking powder, anise seed, and salt in a bowl. Add all at once to the butter mix. On a low speed, mix until a crumbly mixture develops.
- In a separate bowl, mix together the two Cinnamon Dust ingredients in a small bowl.
- Add the brandy and continue mixing until it comes together into a ball of dough. Remove the dough and place on a workspace.
- Divide the ball into 12 equal pieces. If using scales, each piece weighs approximately one ounce. Roll each piece into a ball. Dip each into the bowl with the Cinnamon Dust and coat just one side of the ball of dough. Place on the cookie sheet and slightly flatten. I flatten them using the bottom of a glass. If the glass has a pattern, like mine, that pattern will be imprinted on the cookies.
- Bake on the middle rack for 10 – 12 minutes. The edges of the cookies should look a little dry. If you’re using cane sugar instead of date sugar, you will see the cookies slightly darken around their edges.
