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Glazed Bohemian Anise Cookies

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Glazed Bohemian Anise Cookies
  • Prep 1 hr 5 min
  • Total 1 hr 50 min
  • Servings 30
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Spice up sugar cookies and drizzle them with a white chocolate glaze for the holidays.
Updated Feb 25, 2013

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

130 Calories, 8g Total Fat, 1g Protein, 14g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
130
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
40mg
2%
Potassium
40mg
1%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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