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Anise Cutout Cookies

Anise Cutout Cookies | Erica Robbin
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Easy to make ahead of time! These are an all-around seasonal cookie. I always feel the urge to make anise cookies around certain seasonal changes like the beginning of spring, autumn, or winter.

My grandma makes what is called a biscochito, which is a traditional New Mexico sugar cookie made with anise seeds. Anise seeds taste similar to star anise, it’s cousin, which is similar to the taste of fennel and licorice.

This cookie is similar but uses brown butter for a caramel taste instead of the usual solid lard. I also like to add a bit of freshness like lemon or orange peel to add a bit of brightness as well.

Anise Sugar Cookies | Erica Robbin

Anise Cutout Cookies | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Easy to make and freeze ahead of time.

They are lovely without icing, becoming festive and extra soft when iced.

You can make the dough ahead of time. When ready to bake, just remove them from the freezer, cut, and bake.


Credit: ericarobbin.com

Ingredients

    ANISE CUTOUT COOKIES:
  • 2 sticks unsalted butter, melted into brown butter, cooled
  • 1 cup granulated sugar
  • 2 eggs, lightly beaten
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon grated lemon or orange zest
  • 1/2 teaspoon anise seeds

Directions

    ANISE CUTOUT COOKIES:
  1. Preheat oven to 350 degree (177 C).
  2. In a mixer bowl, cream together cooled browned butter and sugar.
  3. Mix in eggs and vanilla.
  4. Combine rest of dry ingredients of flour, baking powder, baking soda, salt, grated zest, and anise.
  5. Combine wet and dry ingredients.
  6. Shape dough into logs of desired size.
  7. Slice cookies to desired thickness and bake about 8-10 minutes, just until cooked.
  8. Ice each cookie if desired.
  9. Enjoy!


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