Sesame Anise Melts
Melt-in-your mouth balls topped with crunch sesame seeds are a delicious, not too sweet, accompaniament to coffee or tea.
Yield
3 dozenPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¾ | cup |
butter
softened |
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
star anise
crushed |
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 177 | ml |
butter
softened |
|
| 177 | ml |
sugar
|
|
| 15 | ml |
star anise
crushed |
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
sesame seeds
toasted |
|
Directions
Preheat oven to 400℉ (200℃).
Combine flour and baking soda, set aside.
Beat together butter, sugar, anise seed and salt until light and fluffy.
Beat in egg.
Stir in flour in increments, blending after each addition.
Divide dough into quarters and place all but one in refrigerator.
With floured hands, roll rounded teaspoons of dough into 1-inch balls.
Roll in sesame seed, pressing seeds in slightly, to coat all sides.
Arrange balls 1½ inches apart on greased baking sheets.
Use the bottom of a glass to flatten balls to about ⅓ inch thickness.
Repeat with remaining dough.
Bake 6 to 9 minutes or until browned around edges. Cool on racks.
These cookies are fragile, so store carefully in airtight container at room temperature10 days, freeze three months.
