Anise Snowflakes with Bourbon Vanilla

Cream butter and 50 g powdered sugar with the whisk of a hand mixer. Sift flour and cornstarch on top. Add vanilla sugar, aniseed and 1-2 tbsp. ice-cold water and knead with the dough hook of the hand mixer until smooth. Cover and leave to cool for approx. 30 minutes.

Preheat the oven (electric kitchen stove 175 degrees Celsius /fan 150 degrees Celsius /gas: level 2). Line a baking sheet with parchment paper. Form 40 cherry-sized balls from the cookie dough. Place 1/2 on the baking sheet and make slight grooves with a fork. Bake in hot oven for 12-15 minutes.

Place remaining balls to cool with lid closed and bake in the same manner. Cool the finished cookies. Dust thickly with 1-2 tbsp. powdered sugar.

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