1/2 c. Soy-free Earth Balance 
3/4 c. sugar
1 egg
1 tsp. vanilla
1 3/4 c. gluten-free flour blend (I use Pamela’s)
1 Tbs. crushed anise seeds
1/2 tsp. baking powder
pinch of salt
Mix all ingredients together. Put down a sheet of wax paper about 12″ long (standard width). Plop the dough along one side, and roll up so that you have a tube of dough. Chill in refrigerator for about one hour. Take dough out of fridge and remove from wax paper. Cut into slices 1/8″ – 1/4″ thick (I made one sheet of thinner slices and one sheet of thicker slices). Place on insulated baking sheet, leaving about an inch between cookies. Bake in preheated 350F oven for 11-13 minutes.
I liked the thinner ones dipped in my tea, because they were crisp. The softer ones were good for just snacking on. I’m keeping in an air-tight container and so far they’ve lasted 2 days (because my kids don’t like anise!).
