Glazed Bohemian Anise Cookies

Glazed Bohemian Anise Cookies

Spice up sugar cookies and drizzle them with a white chocolate glaze for the holidays.

Prep Time

1:05

Hr:Mins

Total Time

1:50

Hr:Mins

Makes

2

1/2

Reynolds™ Parchment Paper
Cookies
3/4
cup butter, softened
1/2
cup sugar
1
egg
1
teaspoon grated lemon peel
1 3/4
cups Gold Medal® all-purpose flour
1
teaspoon ground cinnamon
1/4
teaspoon ground cloves
1/4
teaspoon ground nutmeg
1/4
teaspoon pepper
1
teaspoon anise seed
2
tablespoons Gold Medal® all-purpose flour
Glaze and Topping
3/4
cup white vanilla baking chips
1
teaspoon oil
1/4
teaspoon anise extract
1/4
cup chopped almonds, toasted
  1. Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until smooth. Beat in egg and lemon peel. Stir in 1 3/4 cups flour, the cinnamon, cloves, nutmeg, pepper and anise seed.
  2. Shape dough into 1 1/4-inch balls. On lined cookie sheet, place balls about 1 inch apart. Dip bottom of drinking glass in 2 tablespoons flour; press each ball until about 1/4 inch thick.
  3. Bake 11 to 14 minutes or until edges are light golden brown. Remove from cookie sheet to cooling rack. Cool 15 minutes.
  4. In a small microwavable bowl, microwave baking chips and oil on High 10 seconds; stir. Microwave in 10-second intervals until mixture can be stirred smooth. Stir in anise extract. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze over cookies. Immediately sprinkle with almonds. Let stand until set, about 30 minutes.
Makes 2 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
David Dahlman from Chatsworth, CA created this recipe for a Celebrate the Season Holiday Cookie Contest.
"This recipe started with my grandmother’s sugar cookie recipe that we have made for years. I also love anise cookies, so I combined those flavors with the tried-and-true sugar cookie to come up with this scrumptious spicy cookie." David Dahlman
Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
How-To
To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 130
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 40mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 0g,
    • Sugars 8g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.