12 Days of Cookies: #5 Almond-Anise Cookies


We’re almost halfway through the 12 Days of Cookies! It is going so fast. I may actually be getting tired of eating cookies. Luckily, we have some friends coming over today to help us eat the growing piles of cookies in our kitchen. This next cookie was a special request from Bryan. He wanted something with anise seed and when I saw this recipe for a Greek-style butter cookie filled with anise and almond and dusted with confectioner’s sugar I knew he would like it. These just dissolve in your mouth, little delicate morsels of liquoricey goodness.


Almond-Anise Cookies (adapted from Martha Stewart)

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 pound unsalted butter, softened
  • 2 2/3 cups confectioner’s sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup finely chopped almonds
  • 2 teaspoons anise seed

Into a medium bowl, sift together flour, baking powder, and salt. With an electric mixer on medium-high speed beat butter until light and fluffy. Add 2/3 cup confectioner’s sugar, yolks and vanilla, and beat until combined. With mixer on low speed, beat in flour mixture until combined, then mix in almonds and anise seed.

Divide dough in half. On a lightly floured surface, roll one portion into a 1 1/2 inch log. Wrap in plastic wrap and chill until firm, about 1 hour.

Preheat oven to 350°F. Line two baking sheets with parchment paper. Using a sharp knife, cut the dough into 1/2-inch slices. Place rounds onto prepared baking sheets, and bake until lightly golden on bottom, about 12 minutes.

Transfer sheets to wire rack to cool completely. Place remaining 2 cups confectioner’s sugar in a large bowl. Working in batches, drop in a few cookies at a time, turning to coat thoroughly with sugar.


Previously on the 12 Days of Cookies:

#1 Marlow & Sons Shortbread

#2 Dorie Greenspan’s Linzer Sables

#3 Apricot Bow Ties

#4 101 Cookbooks Sparkling Ginger Chip Cookies

14 comments to “12 Days of Cookies: #5 Almond-Anise Cookies”

  1. YUM. I love the flavor of anise and these look great. I need to bake up some cookies this weekend :)

  2. Oh, those look really good! I love any cookies with almond and the anise sounds interesting. Would love some right now with my afternoon coffee.

  3. do you know of a coconut macaroon cookie with ingredients lemon and honey?
    Thank you

  4. Hi Claudia, I don’t know of a recipe like that, but it sure sounds good.

  5. Hi Tim–

    These cookies so remind me of ones my Polish grandmother made, except that hers were shaped into crescents. Does that ring a bell with any fellow Poles/Slavs? If anyone has thoughts on how to make these into crescents, I’m all ears. I would have thought Martha would have had the Polish variation!

  6. Hello, lovelovelove your blog. these cookies look yummy – but i was wondering about when you say to divide the dough in half and roll one portion into a log…..im assuming you do the same with the second? this might be a silly question since im not a seasoned cook – but thanks for clarifying when you get a moment!

  7. Yep, Ayesha- do the same thing for both portions of dough!

  8. How many does this make?

  9. It depends on your rolling and cutting, but anywhere from 30-40 cookies. I got about 36 out of the recipe.

  10. How well do you think these would store for a week? Freeze or just air tight container?

  11. Hi Rexanne, I would freeze the dough and then bake when you need them. They won’t freeze that well post-baking because of the confectioner’s sugar. The baked cookies keep well at room temperature for about 3-4 days.

  12. Hi, I made these over New Year’s holiday for my husband–he picked these out of a list of cookies I said I could make, his choice–and they were wonderful. Thanks!

  13. Glad you (and your husband) liked these!

  14. These cookies are Yummy! I made them for Christmas… So unassuming, to tell the truth right down boring-looking, especially without the confectioner’s sugar. They look a bit on the hard and dry side, but then you bite into them – bliss, they just dissolve. It’s a pleasant surprise every time. I’ll definitely make these again! :)

What do you think?