From the Winter 2014 issue of Sweet Paul.
Makes about 2 dozen
You will need:
For the Dough:
1 stick unsalted butter, at room temperature
1⁄2 cup sugar
1 teaspoon vanilla extract
1teaspoon anise seeds, roughly chopped
2 cups all purpose flour
1 teaspoon salt
1 cup confectioners’ sugar
11⁄2 tablespoons powdered egg whites
1⁄2 teaspoon vanilla extract
3 tablespoons water
sanding sugar, for sprinkling
- Beat butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and anise seeds and beat to combine.
- Add flour and salt and mix until a dough forms.
- Lay out 2 large pieces of plastic wrap.
- Spoon half of the dough onto each, then wrap and shape into a disc.
- Refrigerate at least 1 hour or up to overnight.
- Preheat oven to 350F.
- Working 1 piece of dough at a time, roll on a lightly floured surface until 1⁄8” thick.
- Cut into decorative shapes with your favorite holiday cookie cutters.
- Transfer to a baking sheet and repeat with remaining dough. Save your scraps! They can be patched together and re-rolled.
- Bake until lightly golden. This will take about 10–12 minutes.
- Transfer to a wire rack and cool completely.
- Mix all of the icing ingredients together in a bowl.
- Using a small spoon or brush, carefully glaze the cookies and immediately sprinkle with sanding sugar.
- Let stand until the icing has set.
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