Prep and Cook Time: about 45 minutes. Notes: You can store these cookies airtight for up to 3 days.

Recipe by Sunset November 2003

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Yield:
Makes about 75 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, with an electric mixer on medium speed, beat butter and granulated sugar until smooth. Beat in egg yolk. Stir or beat in flour and anise seeds until well blended.

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  • Divide dough into eight equal portions. Roll each portion into a 1/2-inch-thick rope. Evenly space four ropes on each of two buttered or cooking parchment-lined 12- by 15-inch baking sheets. With the side of your little finger, press a 1/4-inch-deep groove down the length of each rope.

  • Bake ropes in a 375° oven just until beginning to turn golden, about 10 minutes. Remove from oven; spoon jam into grooves. Bake until ropes are firm to touch and slightly darker, 5 to 10 minutes longer. Let cool on sheets for 5 minutes.

  • In a bowl, stir powdered sugar and anise-flavored liqueur until smooth. Drizzle mixture back and forth across ropes. Cut ropes diagonally into 1-inch pieces. Let cool completely.

  • Note: Nutritional analysis is per cookie.

Nutrition Facts

52 calories; calories from fat 44%; protein 0.5g; fat 2.6g; saturated fat 1.5g; carbohydrates 6.8g; fiber 0.1g; sodium 26mg; cholesterol 9.5mg.
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