Frosty Anise Rosettes
These cookies are flavored with anise seed and lemon zest. For an extra anise flavored cookie, add in 1 teaspoon anise extract. They are called "frosty" because they are glazed with a sugar glaze while they are still hot. This recipe is adapted from the 50s era baking booklet Pillsbury's Best Butter Cookie Cookbook.
Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup butter soft
- 1/2 cup granulated sugar
- 3 each eggs
- 2 tablespoons anise seed
- 1 teaspoon fresh grated lemon zest
- 1 1/2 tablespoons fresh squeezed lemon juice
- 1 teaspoon anise extract optional
Sugar Glaze
- 3 cups powdered sugar sifted
- 1/3 cup warmed milk
Instructions
- Sift the flour, baking powder, salt and soda together. Reserve.
- Cream the butter, and gradually add in the sugar, beating well.
- Add in the eggs one at a time, scraping well after each addition.
- Using an electric mixture, gradually add in 2 cups of the dry ingredients mixing well after each addition. Stir in remaining ingredients by hand.
- Transfer the dough onto a floured work surface, and knead until the dough is smooth.
- Divide the dough into 8 equal parts. Roll each part into a log 1/2 inch thick and about 18 inches long. Cut each log into 5 pieces. Cut slits half way through each piece along one side at 1/2 inch intervals. Seal the ends together to form a circle and place on a parchment lined baking sheet.
- Bake in a preheated 400 degree oven for about 10 minutes, but watch the time and don't let the cookies get very browned. Once they are done, lightly brush with the glaze. Allow to cool.