Anise-Almond Sprinkle Cookies

Name: Anise-Almond Sprinkle Cookies
Total time: PT0D0H0M
Yield: makes About 40 Cookies
Ingredients: 8 tbsp. unsalted butter, softened; 1 ⁄ 2 cup sugar; 3 eggs; 3 tbsp. milk; 1 tbsp. vanilla extract; 2 tsp. almond extract; 2 1 ⁄ 2 cups flour; 1 tbsp. baking powder; 1 ⁄ 8 tsp. kosher salt; 2 cups confectioners' sugar; 3 tbsp. Pernod; Rainbow nonpareils

Serves
makes About 40 Cookies

HELEN ROSNER

Anise-Almond Sprinkle Cookies

A Pernod-accented glaze gives these cookies their trademark anise flavor.

Test kitchen assistant Phillip Basone's grandmother used to make these soft, festive cookies every year at Christmas; a Pernod-accented glaze gives them their trademark anise flavor.

Ingredients

For the Cookies

8 tbsp. unsalted butter, softened
¹⁄₂ cup sugar
3 eggs
3 tbsp. milk
1 tbsp. vanilla extract
2 tsp. almond extract
2 ¹⁄₂ cups flour
1 tbsp. baking powder
¹⁄₈ tsp. kosher salt

For the Glaze

2 cups confectioners' sugar
3 tbsp. Pernod
Rainbow nonpareils

Instructions

Step 1

Make the cookies: Heat oven to 350°. Cream the butter and sugar with hand mixer; add eggs one at a time. Add milk and extracts, then flour, baking powder, and salt. Roll into 1-tbsp. balls; bake 10 minutes or until browned on the bottom. Allow to cool before glazing.

Step 2

Make the glaze: Whisk confectioners’ sugar and Pernod together to form a smooth glaze; add water to thin as needed. Dip cookies in glaze and top with nonpareils.

Make the cookies: Heat oven to 350°. Cream the butter and sugar with hand mixer; add eggs one at a time. Add milk and extracts, then flour, baking powder, and salt. Roll into 1-tbsp. balls; bake 10 minutes or until browned on the bottom. Allow to cool before glazing.
Make the glaze: Whisk confectioners’ sugar and Pernod together to form a smooth glaze; add water to thin as needed. Dip cookies in glaze and top with nonpareils.