Ingredients Jump to Instructions ↓

  1. 1/2 cup granulated sugar

  2. 1/2 cup olive oil

  3. 1/4 cup anisette liqueur (such as Chinchon)

  4. 1 large egg

  5. 6 3/4 ounces all-purpose flour (about 1 1/2 cups)

  6. 1/2 teaspoon baking powder

  7. 1/4 teaspoon salt

  8. Cooking spray

  9. 1 tablespoon powdered sugar

Instructions Jump to Ingredients ↑

  1. Combine first 3 ingredients in a large bowl; stir with a whisk until sugar dissolves. Add egg; stir with a whisk until smooth. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Add flour mixture to sugar mixture; stir until smooth. Cover and chill 1 hour.

  2. Preheat oven to 300°.

  3. Coat baking sheets with cooking spray or line with parchment paper. Shape 1 1/2 teaspoons of dough into a 2-inch log. Connect ends of log together, forming a ring; place on prepared baking sheets. Repeat procedure with remaining dough, placing 1 inch apart. Bake at 300° for 15 minutes or until edges are golden brown. Remove cookies from pans; cool on wire racks. Sprinkle cookies evenly with powdered sugar while still warm.

  4. More Ways with Anisette Liqueur:

  5. Stir into coffee.

  6. Heat, mix with powdered sugar, and drizzle over warm pound cake.

  7. Add a splash to steaming liquid for shellfish like mussels or clams.


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