Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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Serve these flavorful cookies with Supremed Citrus for a light dessert after a heavy meal.

Martha Stewart Living, February 2006

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Recipe Summary

Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Whisk together flours, anise, and salt in a medium bowl.

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  • Put sugar and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed for 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Reduce speed to medium. Mix in juice and egg. Add flour mixture; mix until just combined.

  • Working in batches, spoon batter into a pastry bag fitted with a 1/2-inch plain round tip (such as Wilton No. 1A). Pipe 3 1/2-inch-long lines onto parchment-lined baking sheets, making the ends slightly thicker than centers. Bake cookies until edges and bottoms are golden brown, 12 to 14 minutes. Let cool on sheets on wire racks 5 minutes. Using a spatula, transfer cookies to rack; let cool completely.

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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
02/10/2012
Delicious cookie! Even my 3 & 5 year old daughters enjoyed these sophisticated treats. I doubled the amount of orange zest (because I didn't want to waste it ) and added about 1 tsp of almond extract. Anise seed amount was perfect. Also, I didn't have semolina flour so I used whole wheat. Absolutely delicious! I will make again!