Cornmeal And Pastis Cookies
makes about 3 dozen cookies
Freshly ground anise seed pumps up the pastis flavor without making these cookies too boozy. They would be great with fresh fruit or vanilla ice cream -- or both!
This recipe was featured in Root Source: Pastis. Congratulations to Cooking 4 The Week for winnng the Root Source Challenge.
Dough
1 cup room-temperature butter (2 sticks)
1 cup sugar
1 large egg
3 tablespoons pastis
1/2 teaspoon ground anise seed
1/4 teaspoon salt
1 1/2 cups flour
1 cup cornmeal
Glaze
1 cup sifted confectioner's sugar
2-4 tablespoons pastis
Crushed anise seed for sprinkling
prep: 30 minutes
total: 45 minutes, plus at least several hours chilling time
hand-mixer
large bowl
parchment (or wax) paper
baking sheets
small bowl
1. With a hand mixer, cream together butter and sugar in a large bowl until light and fluffy. Blend in the egg, pastis and anise seed.
2. With the mixer on low speed, blend in the salt, flour and cornmeal.
3. Divide the dough into two portions and roll each into a log (about 1 1/2 to 2 inches) wrapped in parchment paper. Chill in the refrigerator for several hours, preferably overnight (you can also wrap the dough and freeze it at this time).
4. Preheat the oven to 350F.
5. Slice the cookie dough into 1/4-inch slices. Lay them 1 1/2 inches apart on a parchment-lined baking sheet. Bake 10-14 minutes, until the cookies are browned on the edges and bottom. Let the cookies cool while you make the glaze.
6. In a small bowl, stir 2 tablespoons of pastis into the confectioner's sugar. Stir in more as needed to bring the glaze to a pourable consistency. Spoon or drizzle the glaze over the cookies and sprinkle with crushed anise seed.
