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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.

Recipe by Cooking Light December 2011


Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

1 hr 53 mins
23 mins
Serves 24 (serving size: 2 cookies)


Ingredient Checklist


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.

  • 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.