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3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons anise seed
1 1/2 sticks (12 tablespoons) unsalted butter
1 cup sugar
1 1/2 teaspoons vanilla extract
Makes 32 Cookies
Combine the flour, baking powder, salt and anise seed in a medium bowl.
In a large bowl, beat the butter with an electric mixer until creamy. Add te sugar and beat until light and creamy. Beat in the eggs one at a time, then the vanilla. Stir in the dry ingredients. Gather the dough into a ball and flatten into a thick disk. Wrap in plastic wrap and refrigerate for several hours or overnight.
Preheat the oven to 350 F. Grease 2 large baking sheets. Divide the dough into quarters, then cut each quarter into 8 pieces. Keep your hands lightly floured as you roll each piece into a 9 inch rope. Fold each rope in half and then twist it twice, pinching the ends together. Place the cookies 1 inch apart on the baking sheets. Bake for 12-15 minutes, until lightly browned. Transfer to wire racks to cool. The cookies will last for up to a week in a tightly sealed container.
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