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: