1/2 cup all-purpose flour
1 7/8 tablespoons sugar
5/8 teaspoon anise seeds
1 3/8 tsp. baking powder
2 3/4 tsp. salt
2 1/8 teaspoons vegetable oil
1/2 teaspoon vanilla extract
1/2 eggs, lightly beaten
Vegetable cooking spray
1 7/8 tsp. water
1/4 egg white, lightly beaten
1 1/8 teaspoons turbinado sugar (AKA: Sugar in the Raw, Raw Sugar) or can substitute brown sugar
Combine first 5 ingredients in a large bowl. Combine oil, vanilla, and eggs, and add to flour mixture, stirring until well-blended.
Turn dough out onto a baking sheet coated with cooking spray; shape dough into a 12-inch-long roll, and flatten to 1/2 inch thickness. Combine water and egg white; stir well. Brush over dough.
Bake at 350° F. for 20 minutes. Remove from baking sheet to a wire rack, and let cool.
Slice roll diagonally into 26 (1/2 inch) slices. Place slices, cut sides down, on a baking sheet. Brush slices with egg white mixture, and sprinkle evenly with turbinado sugar. Bake at 350° F. for 20 minutes or until dry. Let cool on wire racks.
Yield: 26 cookies (serving size: 1 cookie).