These are such nice little cookies! So soft, simple, a perfect bite when you want just the subtle hint of sweetness. The combination of lemon and anise is absolutely delightful, the very slight hint of lemon with the mouth-cleansing aftertaste of anise. This recipe made 80 teaspoon-sized (dough) cookies, I glazed half of them and left the other half plain. I really hope that if these flavors are something you like, you'll give these a try. I wish a could send a sample to every one of you!!!
LEMON ANISE COOKIES
3/4 cup sugar
1 stick (1/2 cup) unsalted butter, melted
2 large eggs
1/4 cup milk
1 tsp anise extract
zest of one lemon
1 Tbsp fresh lemon juice
2 3/4 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
Glaze (recipe follows)
Preheat oven to 325. Lightly grease baking sheets (I prefer to use parchment paper).
Make Dough: Beat sugar, cooled butter, eggs, milk, anise extract, lemon zest, and lemon juice together is a large bowl with mixer until blended. On low speed, beat in flour, baking powder, and salt until blended.
Drop rounded measuring teaspoons of dough 2" apart on baking sheet (I got 20 cookies per sheet, 4 across, 5 down).
Bake 8-10 minutes (mine took 10 minutes) until bottoms are light golden. Remove cookies to a wire rack to cool.
Make glaze.
Dip tops of cookies in glaze. Let set and then dip again (optional, I didn't do this), and let set. Store airtight at room temperature up to 2 weeks or freeze up to one month.
GLAZE
(I only made half/recipe since I only glazed 40 of the cookies)
Whisk together 1 cup confectioners' sugar, 2 Tbsp lemon juice, and 2 tsp milk in a small bowl until smooth.
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