Ingredients

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

2 eggs

1 1/2 teaspoons vanilla extract

Anise Twists

Makes 32 Cookies

Printable Version

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.