When I discussed making anatomically correct cookies last week, anise cutouts were truly the base of the inspiration. Another annual mother-daughter(s) event, decorating these cookies was one of the highlights of my year and, despite no longer celebrating Christmas, I cannot help but continue this seasonal tradition on my own. Unfortunately with age the patience to make body part cookies has worn ever so slightly thin. Must regress again to childhood.
Recipe Notes
Based on a classic family recipe, everyone in mine seems to have a preference for how these cookies are made. Some like them burnt, some don’t like sugar sprinkles and others express size preferences. Here are a few tips to get what you want out of your cookie:
- To obtain a crisp and slightly burnt cookie roll the dough out very thinly and/or use smaller cookie cutters and/or increase baking time by a minute or three.
- If you prefer a softer end result, don’t go thinner than 1/8 inch and err on the side lesser cooking.
- To piss off your uncle, put a tonne of coloured sugar on as decoration. Of course I don’t know this out of experience or anything.
- For evenness in cooking, try to make sure all the cookies in the oven at one time are of uniform size and thickness.
Classic Cut Vegan Anise Cookies
Makes approx sixty 2-3 inch cutouts
- Directions/Method
- Preheat the oven to 190 C (375 F).
- Pulse all dry ingredients in a food processor until mixed well (especially if you’re using larger grain sugar).
- Slowly add the margarine, in approximate tablespoon batches, until mixed into the flour. It’ll resemble tiny crumbs by this point and the dough will not come together.
- While the food processor is running, slowly pour soy milk in until the dough clumps well. Remove from food processor and divide into two pieces. Wrap in cling film (seran wrap) and refrigerate for a few hours or overnight before use.
- When it’s time to make the cookies, only remove one lump of dough from the fridge at a time. On a lightly floured surface, roll the dough out to about 1/8 inch thickness (or even a little thinner for a nice crispy cookie). Using your favourite cookie cutters, cut shapes and place on an ungreased cookie sheet. Decorate with coloured sugar or sprinkles, if desired. Continue rolling and cutting leftover dough until most is used.
- Bake for 6-8 minutes (but if your cookies are very small and/or thin keep an eye on them; you may wish to reduce cooking time slightly).
