I remember these cookies with annoyance and affection. Growing up, every year for my birthday my mother would send me to school with her anise seed cookies. Other kids got to bring cupcakes. I was the kid with the anise seed cookies. It’s not that I didn’t like these cookies—I loved them then and I still do. But back then I just wanted cupcakes like everyone else! Today I’m pretty psyched whenever I get a chance to munch on these lovelies. I even made a version of this recipe during an Iron Chef battle and they helped us win!
Recipe information
Yield
makes: 32 to 36
Ingredients
Preparation
Step 1
In a large mixing bowl, combine the butter and powdered sugar. Beat until light and fluffy.
Step 2
Beat in the egg, vanilla, lemon zest, baking powder, and salt.
Step 3
Gradually incorporate the flour and anise seeds. When the flour is well combined, turn the dough out onto a clean work surface dusted with powdered sugar. Knead the dough two or three times until it comes together, then form it into a disk, wrap it in plastic, and refrigerate for at least 1 hour.
Step 4
When you’re ready to bake, remove the dough from the fridge and let it warm for about 10 minutes.
Step 5
Preheat the oven to 350°F.
Step 6
Lightly dust a work surface with powdered sugar and roll out the dough; it should be about 1/4 inch thick. Cut the dough into desired shapes and place the cookies on ungreased baking sheets. Sprinkle each cookie with some of the turbinado sugar. Bake for 10 to 11 minutes, or until the cookies are just golden. Let cool and serve or store in an airtight container.
