Anise Cut-Out Cookies

Cream together butter and sugar. Beat in eggs one at a time, then stir in sour cream and anise extract. Sift together dry ingredients, then gradually stir into the creamed mixture. If too sticky, stir in up to ¼‑cup additional flour. Divide dough in half, wrap separately, and chill at least 2 hours.

Preheat oven to 350° F. Working with one half of the dough at a time, on a floured surface, roll out to a little over ⅛‑inch thick. Cut into desired shapes. Re-roll the scraps. Transfer to baking sheets with ¼‑inch space between. Bake for 10 to 12 minutes. The tops should still be pale, and the undersides should be slightly golden.

Let cool completely, then frost with butter cream or decorative icing. Makes about 4 dozen cookies.