Crisp Anise Cookies

• 1 1/2 cups unbleached all purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup plus 2 tablespoons sugar
• 1 large egg yolk
• 2 tablespoons brandy
• 1/2 teaspoon aniseed, toasted

1. Preheat oven to 325F.
2. Sift flour, baking powder and salt into small bowl.
3. Beat butter and 1/3 cup sugar in large bowl until light.
4. Beat in egg yolk, brandy and aniseed.
5. Add dry ingredients and beat just until smooth dough forms.
6. Spread remaining 2 tablespoons sugar on small plate.
7. Roll out dough on lightly floured surface to 1/4-inch thickness.
8. Using 2-inch cookie cutter, cut out cookies.
9. Gather scraps, reroll on lightly floured surface and cut out more cookies.
10. Place cookies 1 at a time on sugar on plate; transfer cookies, sugar side up, to 2 ungreased baking sheets.
11. Bake cookies until bottom and edges are golden, about 20 minutes.
12. Transfer cookies to rack; cool.
13. (Cookies can be prepared 3 days ahead.
14. Store in airtight container at room temperature.)

flour, baking powder, salt, unsalted butter, sugar, egg yolk, brandy, aniseed

Taken from www.epicurious.com/recipes/food/views/crisp-anise-cookies-104317 (may not work)