1/2 cup unsalted butter
2/3 cup unrefined or regular granulated cane sugar
1 egg
1 teaspoon aniseed
1 tablespoon whiskey
1 1/2 cups whole-grain spelt flour (may substitute all-purpose flour)
1 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup sugar mixed with 1/4 teaspoon cinnamon, for dusting

Preheat oven to 350 F.

In bowl of a food processor, combine the butter, sugar, egg, aniseed and whiskey; blend until butter and sugar are creamed.

In a separate bowl, combine the flour, baking powder and salt.

Use a fork to stir butter-sugar mixture into flour. Keep mixing until no loose flour appears in bowl and dough begins to draw into a mass.

Chill dough for about 15 minutes. Remove from refrigerator and roll dough out on a lightly floured board to about a 1/4 inch thickness. Use cookie cutters or a drinking glass to cut dough into shapes.

Place on an ungreased cookie sheet and sprinkle with the sugar-cinnamon mixture. Bake cookies in preheated oven for about 10 minutes or until they are a pale blond color.

Store in a cookie jar or tin for up to a week. Makes about 36 cookies.

— Recipe from Ashland Food Co-op.