Glazed Anise Cookies
Total TimePrep: 30 min. + chilling Bake: 10 min./batch + cooling
Makesabout 6 dozen
- 2/3 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1 tablespoon aniseed
- 2 teaspoons anise extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup hot water
- 1/8 teaspoon cream of tartar
- 1 teaspoon anise extract
- Paste food coloring, optional
- 2-1/2 to 3 cups confectioners' sugar
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in aniseed and extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.Bake 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
- In a large heavy saucepan, combine the sugar, water and cream of tartar; bring to a boil over low heat. Cook and stir until a candy thermometer reads 226° (thread stage). Cool to 110° (do not stir). Stir in the extract, food coloring if desired and enough confectioners' sugar to achieve spreading consistency. Spread over cookies.
Editor's NoteWe recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts2 each: 165 calories, 4g fat (2g saturated fat), 21mg cholesterol, 82mg sodium, 32g carbohydrate (24g sugars, 0 fiber), 1g protein.
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Apr 23, 2012
This recipe caught my eye as a sugar cookie which I make usually during the holidays. What I like about this recipe is it takes less than an hour to chill and your ready to roll. For sugar cookies I would substitute vanilla instead of anise extract and delete the aniseed. I only needed to bake mine for 5 minutes, not 10 minutes!