Ingredients
- 1/2 cup granulated sugar
- 1/2 cup olive oil
- 1/4 cup anisette liqueur (such as Chinchon)
- 1 large egg
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Cooking spray
- 1 tablespoon powdered sugar
Details
Adapted from myrecipes.com
Preparation
Step 1
Combine first 3 ingredients in a large bowl; stir with a whisk until sugar dissolves.
Add egg; stir with a whisk until smooth.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.
Add flour mixture to sugar mixture; stir until smooth.
Cover and chill 1 hour.
Preheat oven to 300°.
Coat baking sheets with cooking spray or line with parchment paper.
Shape 1 1/2 teaspoons of dough into a 2-inch log.
Connect ends of log together, forming a ring; place on prepared baking sheets.
Repeat procedure with remaining dough, placing 1 inch apart.
Bake at 300° for 15 minutes or until edges are golden brown.
Remove cookies from pans; cool on wire racks.
Sprinkle cookies evenly with powdered sugar while still warm.
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