Anise Wreath Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 40

Cook Time: 10

Total Time: 50

Servings: cookies

Calories: 124kcal

Author: Lord Byron's Kitchen

These tender, flaky, yet crisp Anise Wreath Cookies are prepared with a basic rolled cookie dough, but flavoured with crushed anise seeds. Sprinkled with green sanding sugar, these licorice-flavoured cookies are a great addition to any holiday cookie exchange or cookie platter!

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Ingredients

1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 tablespoon anise seeds, crushed
2 teaspoons baking powder
1/4 cup sanding sugar

Instructions

Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Now, in a mixing bowl, use a hand-held mixer to beat the butter and sugar until light and fluffy.
Next, add the egg and the vanilla and beat into the butter mixture. You want this mixture to be creamy and smooth, so give it a good beating – at least 3 minutes.
Set that aside and measure the flour, baking powder, and anise into another bowl. Whisk it to combine.
Add one cup of the flour mixture at a time to the butter mixture and beat well after each addition to incorporate.
Gather the dough together with your hand and separate it into the three portions.
Working with one portion at a time, roll the dough a 1/4 inch thick between two sheets of parchment paper. Do not dust with flour!
Once rolled, gently peel off the top layer of parchment. Set it aside to use for the next portion of dough.
Using two round (or scalloped) cookie cutters, one being larger than the other, cut the dough into wreath shapes.
Carefully, but swiftly, use a metal spatula to lift the wreaths off the parchment and transfer it to the prepared baking sheet.
Sprinkle with sanding sugar.
Bake for 10 minutes.
Remove from oven and allow to cool for a full 5 minutes on the baking sheet before transferring to wire cooling rack. Repeat until all dough has been used.

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