Glazed Bohemian Anise Cookies

  • Prep 1 hr 5 min
  • Total 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

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
130
Calories from Fat
70
% Daily Value
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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