Anise-Flavored "Doughnuts"

Photo: Johnny Autry; Styling: Cindy Barr

These confections, called rollos de anís in Spanish, are often washed down with small glasses of Alicante Muscat or another sweet white wine.

Yield: Serves 24 (serving size: 2 cookies)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 23 Minutes
Total: 1 Hour, 53 Minutes

Nutritional Information

Amount per serving
  • Calories: 97
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.1g
  • Carbohydrate: 11.5g
  • Fiber: 0.2g
  • Cholesterol: 8mg
  • Iron: 0.4mg
  • Sodium: 36mg
  • Calcium: 7mg

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup olive oil
  • 1/4 cup anisette liqueur (such as Chinchon)
  • 1 large egg
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 tablespoon powdered sugar

Preparation

  1. 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. 2. Preheat oven to 300°.
  3. 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.  
  5. 3 More Ways with Anisette Liqueur:
  6. 1. Stir into coffee.
  7. 2. Heat, mix with powdered sugar, and drizzle over warm pound cake.
  8. 3. Add a splash to steaming liquid for shellfish like mussels or clams.
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