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Änisbrötli (Anise Cookies)
(recipe, Kim Carlson)
Also spelled "aenisbroetli," these traditional Swiss cookies — courtesy of a friend — are a Christmas treat. Store them in an airtight tin; they harden after a couple of days and become the perfect thing for dunking in hot cocoa.
- 2½ cups powdered sugar
- 2 eggs
- ⅛ cup water or 2 Tbsp. kirsch
- 1½ Tbsp. anise seeds, very lightly toasted
- 2 cups all-purpose flour
- ½ tsp. baking powder
- Using an electric mixer, beat the sugar, eggs, and water or kirsch until foamy. Add the anise.
- In a separate bowl, mix the flour and baking powder. Slowly add the flour mixture to the anise mixture.
- Shape the dough into rolls of about ½-inch to ¾-inch thick and 2½ inches long. Give each roll 3 or 4 little slashes and then shape each one into a crescent (see photo).
- Let the cookies dry overnight, or for at least 12 hours, covered with a dish towel, on a greased baking sheet.
- Preheat the oven to 220 degrees. Bake for 15 to 20 minutes, until the cookies begin to turn golden on the bottom. Remove to a rack to cool.