“This is one of the greatest kitchen mistakes- a result of two young helpers. Normally a cookie made with a chilled dough, they missed that line in the original directions. If you go with the original version- between making and baking, roll the dough and chill for 1-2 hours.”
READY IN:
25mins
SERVES:
2
YIELD:
50 Cookies
UNITS:
US

Ingredients Nutrition

  • 34 cup butter, unsalted, softened
  • 1 cup sugar
  • 1 egg
  • 34 teaspoon anise extract
  • 18 teaspoon salt
  • 2 cups flour, all-purpose
  • cinnamon sugar, for dusting

Directions

  1. Pre-heat over to 350.
  2. In a large mixing bowl, beat butter and sugar untl light and fluffy (about 2-3 minutes).
  3. Add egg and mix until well combined. Drizzle in anise extract and salt until blended.
  4. Mix in flour.
  5. Drop by rounded teaspoons onto an ungreased cookie sheet. Dip fork into cinnamon sugar and flatten the tops of the cookies as one might when making peanutbutter cookies. Just before placing sheet in the oven, sprinkle the tops with cinnamon sugar.
  6. Bake for 10-12 minutes until the edges are lightly browned. Store airtight for 3-4 days.

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