Wheel Cookies
Yield
2 1/2 dozenPrep
20 minCook
12 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | cup |
currants
|
|
| ½ | cup |
almonds
ground |
|
| 2 | teaspoons |
star anise
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| 5/8 | cups |
butter
or 10 tablespoons, melted |
|
| 1 | each |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 59 | ml |
currants
|
|
| 118 | ml |
almonds
ground |
|
| 1E+1 | ml |
star anise
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 148 | ml |
butter
or 10 tablespoons, melted |
|
| 1 | each |
eggs
beaten |
|
Directions
Preheat oven to 400℉ (200℃).
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 400℉ (200℃) oven for 10 to 12 minutes or until lightly browned.
Cool on wire rack.
Yield: 2½ dozen
