Sunday, December 18, 2016

Anisette Knot Cookies

To be truthful, I am posting this recipe mostly for myself.  After tweaking a couple recipes this afternoon, I baked a tasty batch of anisette cookies and know how I often forget my changes.

Thes are delicious!   Not too sweet,  perfect with hot coffee.  Even better the next day as the anise flavor is more pronounced.  Enjoy!

Anisette Cookies

2 sticks softened butter
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla
4 cups flour
1/2 teaspoon salt
Scant Tablespoon baking powder
3 Tablespoons anise seed

2 cups powdered sugar
Anise extract

In heavy enamel skillet or pan, toast anise seeds until fragrant, shaking pan often so they do not burn.  Remove from heat and set aside.

Cream butter and sugar.  Add eggs and vanilla and blend.  Sift together flour, salt and baking powder. Using mortal and pestle, tap and lightly grind anise seed.  Add all dry ingredients and anise seed to mixer and blend until it forms a ball.  Do not over beat.  Pop in fridge for a few minutes while you prep oven.

Preheat oven to 350.  Lay parchment on baking sheets.  Make thin icing glaze with powdered sugar, extracts and some water.

Roll out teaspoon sized amount and form into knots.  Bake about 8-10 minutes or until bottom is lightly browned.  Remove and slide parchment off hot baking sheet so bottoms don't keep browning.

Dip tops of hot cookie in icing.  Sprinkle with sugar or nonpareils.  Let cool and store in airtight containers as they tend to dry out.  Even better the next day or two!

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