Ingredients Jump to Instructions ↓

  1. 2/3 cup butter (no substitutes), softened

  2. 1 cup sugar

  3. 2 eggs

  4. 1 tablespoon aniseed

  5. 2 teaspoons anise extract

  6. 2 1/2 cups all-purpose flour

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon salt GLAZE:

  9. 2 cups sugar

  10. 1 cup hot water

  11. 1/8 teaspoon cream of tartar

  12. 1 teaspoon anise extract

  13. 2 1/2 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in aniseed and extract. Combine 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 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake 375 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a saucepan, combine sugar, water and cream of tartar; bring to a boil over low heat. Cook and stir until a candy thermometer reads 226 degrees F (thread stage). Cool to 110 degrees F (do not stir). Stir in extract and enough confectioners' sugar to achieve spreading consistency. Spread over cookies. ');


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