“Anise Refrigerator Cookies – Cookie Week Recipe One”

Hello there! Welcome to Cookie Week. First of all, I could not have picked a better week to share some of my favorite cookies. Secondly, the holidays are just around the corner and furthermore who doesn’t love a good cookie. Thirdly, a few of the recipes are very old meaning I’ve had these recipes for at least 30 years. Yes, I’m dating myself but that’s okay. I love baking and my first recipe is for Anise Refrigerator Cookies – Cookie Week Recipe One.

Anise is known for its licorice flavor. However, this cookie doesn’t taste like licorice. My sister thinks they taste like cherry. Anise Refrigerator Cookies – Cook Week Recipe One are a shortbread cookie and as a result is not overly sweet. Perfect cookies for serving with coffee or tea at a dinner party. The longer these cookies sit the better their flavor becomes. The best taste is at about 3 weeks. Store them air tight containers and grab one when you feel like it.

Anise Refrigerator Cookies – Cookie Week Recipe One

Most of all these cookies are so easy to make and are a slice bake cookie. Say you want to make cookies for a party or work get together. Mix your dough up tonight, roll dough into logs, wrap them in wax paper and refrigerate until ready to bake. Wrapped up and placed in a Ziploc plastic bag, these babies will keep up to five days before baking. When ready, slice into 1/4-inch slices and bake. Like I said earlier in this post, you can make them weeks ahead. This is a go-to cookie recipe every year and I bet it will become a fast favorite with you, too.

Stay tuned for the next scrumptious cookie…Happy Baking!

Anise Refrigerator Cookies

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

2 eggs, beaten

1/2 t. anise extract

1 T. anise seeds

1 cup pecans, crushed

3 1/2 cups flour

2 1/2 t. baking powder

Pinch of salt

Cream butter until smooth and creamy, about 3 minutes. Add in sugar until well combined. Beat in eggs and anise extract; combine well and then add in nuts and anise seeds. Mix in dry ingredients, combining well.

Shape dough into rolls, about 1 1/4 inches in diameter and wrap in wax paper. Chill dough in refrigerator overnight. Slice and bake at 350 degrees for 10 to 12 minutes. Cool completely on wire racks. Store in airtight containers up to three weeks.