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Dessert: Anise Butter Cookies

A favorite of both my Mom and my mother-in-love, Sylvia, who both love the flavor of anise; these are simple to make, very good with coffee or tea (as biscotti is, but these are easier on your teeth!).
Traditionally, these are made with lard rather than butter, and are derived from a traditional Latin American Christmas cookie (but are delicious anytime of the year!).

Anise Butter Cookies
½ cup (1 stick) unsalted butter, softened
1 cup sugar, divided into ¾ cup and ¼ cup
2 teaspoons anise seeds-I lightly crush mine in a mortar & pestle immediately before use
2 large eggs
1/8-1/4 teaspoon anise extract, optional
3 cups flour
1 teaspoon baking powder
½ teaspoon salt
Preheat the oven to 350 degrees. Either cut parchment paper to fit 2 baking sheets, or spray with nonstick cooking spray.
With a mixer, in a large bowl, beat together the softened butter and ¾ cup of the sugar, on medium to high speed, until well combined and creamy appearance. Mix in the anise seeds, add the eggs and, if using, anise extract, and beat, scraping down the sides of the bowl once or twice with a rubber spatula. In a separate small bowl, mix together the flour, baking powder, and salt. Mix the flour mixture into the butter mixture, just until combined.
At this point, you can cover the dough tightly with plastic wrap and refrigerate for a day before shaping and actually baking the cookies.
Place ¼ cup sugar in a small bowl. With lightly floured hands, roll rounded teaspoonfuls of dough into balls-do not have to be exact. Dip the tops of the balls in the sugar, and place, sugared side up, on the prepared baking sheet. Leave at least 2” between the dough balls. Flatten each ball slightly with either a drinking glass dipped into the sugar, or the palm of your hand.
Bake at 350 for 10 to 12 minutes, or until the bottoms of cookies are golden. Transfer to a wire rack to cool.


Note: If you prefer slightly larger cookies, use rounded tablespoonfuls of dough and bake for 18-20 minutes.

Makes 3 dozen cookies (or 2 dozen if larger)

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