These old-school Southern European cookies may not look like much, but their subtle blend of orange zest and anise seed totally delivers in the flavour department. Serve them with a mug of hot coffee or tea for dunking.
- 1/2 cup sugar
- 1/2 cup melted butter
- 2 eggs
- 1 tbsp orange zest
- 2 tbsp orange juice
- 1/2 tsp vanilla extract
- 2 cups flour
- 1 1/2 tsp baking powder
- 1 tsp anise seed, crushed with a mortar and pestle
- 1/4 tsp salt
- In a medium-sized mixing bowl. whisk together the sugar, butter, eggs, orange zest, orange juice and vanilla until blended.
- In a separate bowl, stir together the flour, baking powder, anise seed and salt. Add to the wet ingredients, and stir until the mixture comes together in a soft, smooth dough. Cover and chill for at least 1 hour.
- When ready to bake, preheat the oven to 375F. Line two baking sheets with parchment paper.
- Divide the dough into 24 equal pieces. Roll each one into a 7" rope, then fold in half and twist. Arrange on the prepared baking sheets, spacing the cookies 1" apart.
- Bake in preheated oven for 12-14 minutes, or until tops are dry and edges are lightly golden. Let cool on the pan for 2-3 minutes, then transfer to a wire rack to cool off completely.