Anise Cookies

This recipe is from a woman I met this week at work.  It is originally from Germany from Wilhelmina Agnus (Sweeter) Koobs (1860-1936).  It was passed down to her daughter Wilhemina (Koobs) Wolfer, who passed it down to her daughter, Rogene (Wolfer) Calkins.  It is a bit pricey and time consuming, but I hear it is worth it!

1 pound unsalted butter
4 cups powdered sugar
1 cup whole milk
4 teaspoons hartshorn or bakers ammonia
2+ teaspoons anise oil
2 pounds cake flour

Cream butter and sugar then gently add the remaining ingredients.  Handle as little as possible to prevent overworking of gluten.  Let stand overnight in a warm place. Chill dough for about thirty minutes in the refrigerator.  Roll out with powdered sugar on rolling pin.  Cut and place on cookie sheet (recipe doesn't say greased or ungreased) and bake at 350' for 5 - 8 minutes so that cookies are still white on top and bottom.

These cookies are best iced with a buttercream icing, flavored with about four drops of anise oil.

Here are links to two of the harder to find items:
 http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz?utm_source=Google&utm_medium=CPC&utm_campaign=Shopping&utm_keyword=King+Arthur+Flour+Baker%27s+Ammonia+%28Ammonium+Carbonate%29+-+2.7+oz.&gclid=CI6vyaapsLsCFW5o7AodpV4Aqg

http://www.kingarthurflour.com/shop/items/anise-oil-1-oz