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

Marisol Perez
Recipe by Cooking Light December 2011

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
23 mins
total:
1 hr 53 mins
Yield:
Serves 24 (serving size: 2 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

97 calories; fat 4.8g; saturated fat 0.7g; mono fat 3.4g; poly fat 0.5g; protein 1.1g; carbohydrates 11.5g; fiber 0.2g; cholesterol 8mg; iron 0.4mg; sodium 36mg; calcium 7mg.
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