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Glazed Bohemian Anise Cookies

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

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Prep Time 1 hr 5 min
Total Time 1 hr 50 min
Servings 30

Ingredients

: 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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 130
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 40mg; 40%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 0g 0% Sugars 8g 8% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 2%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 12/27/2010 4:00:47 PM REPORT ABUSE LKWheeler said:

Rating:

This is my absolute favorite cookie recipe. Can't keep enough around and the flavors were perfect for Christmas. Was worried about the lack of leavening, but they came out terrific. Original, unique, delicious, and a real twist from the regular over-sweet treats at the table.

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