These confections, called rollos de anís in Spanish, are often washed down with small glasses of Alicante Muscat or another sweet white wine.
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
1 tablespoon powdered sugar
How to Make It
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.
Preheat oven to 300°.
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.
3 More Ways with Anisette Liqueur:
Stir into coffee.
Heat, mix with powdered sugar, and drizzle over warm pound cake.
Add a splash to steaming liquid for shellfish like mussels or clams.