2-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar plus more for rolling
Grated zest of one large orange
1/2 cup vegetable oil
1-1/2 teaspoon anise extract
1/4 cup red wine, such as Chianti
2/3 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Sift together the flour, baking powder, and cinnamon. Set aside.
With an electric mixer, beat the egg together with 3/4 cup sugar. Add the
orange zest, oil, and anise extract; beat well. Add the wine and beat until
blended. Using a rubber spatula, stir in the dry ingredients. Fold in the
Shape the dough into 1-inch balls. Form each ball into a 3-inch log.
Roll the logs in sugar and form into a crescent. Place the crescents on the
prepared baking sheets.
Bake 18 to 20 minutes, or until lightly browned. Cool the cookies on the baking
sheets for 3 to 4 minutes. Transfer the cookies to wire racks to cool
Store in an air-tight container for up to 2 weeks.
These cookies may also be frozen.