Anise cookies are crunchy, slightly sweet and aromatic and can be found at most homes in Lebanon. They’re easy to prepare and rewarding to share! Usually, you can serve them with a cup of tea or coffee however they’re most enjoyable when shared with family and friends. You can make them ahead of time and freeze them until ready to eat.
4 eggs, room temperature
4 cups all purpose flour
1 cup sugar
1 cup vegetable oil or 1/2 oil and 1/2 sweet cream butter (unsalted)
2 teaspoon baking powder
4 Tablespoons powder milk
1 teaspoon anise powder
4 Tablespoons anise seeds, rinsed
Pinch of salt
1 yolk+2 teaspoons water (egg wash for top)
Sift the flour, salt, baking powder, milk, anise powder and sugar. Set aside.
Add the melted butter or oil to the flour mixture and combine well. At this point you can add the eggs one at a time and the anise seeds; mix after each addition. I typically mix cookies in my kitchen Aid because it’s easier and faster. If the dough is still a little wet, you can add couple teaspoons of flour. Gather the dough, cover in plastic wrap and set aside for 30 minutes in a cool place to rest.
Cut pieces of the dough and roll on the counter like a rope to make rings. Place on a baking sheet that you previously sprayed with vegetable oil or lined with parchment paper. Preheat oven to 350F (180C). Brush top of each unbaked cookie with egg wash for color. Bake for about 20 minutes or until the top is golden and the bottom is crispy.
Enjoy these light and delicious cookies!
Make about 80 cookies.