Ingredients
- 1 cup unsalted butter (room temperature)
- 3/4 cup sugar (divided)
- 2 large eggs
- 2 tablespoons anise-flavored liqueur
- 1 tablespoon ground anise seed
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
Preparation
Step 1
Preheat the oven to 325ºF. Line 2 baking sheets with silicone mats or parchment paper.
In a stand mixer, cream together the butter and 1/2 cup of the sugar. Add the eggs, liqueur, anise seed, baking powder, and salt. When incorporated, gradually add the flour, a cup at a time.
In a small bowl, stir together the remaining 1/4 cup sugar and the cinnamon.
Using 1 1/2-inch ice cream scoop, scoop the cookie dough and roll the balls in the cinnamon-sugar. Place on the baking sheet and lightly press the cookies to flatten them slightly. (Alternately, the dough can be rolled out on a floured work surface and cut into shapes with cookie cutters, with the cinnamon-sugar sprinkled on top.)
Bake for 10-12 minutes, until the edges begin to tan. Cool on racks and store in an airtight container.