Name: Anise Cookies / Angenetti
Ingredients: 1/2 cup anise seeds (finely chopped); 3 2/3 cups King Arthur Unbleached, All-purpose flour; 1/4 teaspoon baking soda; 1 cup butter, room temperature; 1 cup granulated sugar; 1 cup light brown sugar, firmly packed; 1 egg; 3 tablespoons molasses; 1/3 cup evaporated milk; 1 cup confectioners sugar (for glaze); INGREDIENTS

Ingredients

1/2 cup anise seeds (finely chopped)
3 2/3 cups King Arthur Unbleached, All-purpose flour
1/4 teaspoon baking soda
1 cup butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, firmly packed
1 egg
3 tablespoons molasses
1/3 cup evaporated milk
1 cup confectioners sugar (for glaze)
INGREDIENTS

Directions

Chop anise seeds finely with a small electric chopper, coffee grinder, or sharp knife. Into a bowl, sift flour and baking soda. In a mixing bowl, cream butter and sugars. Stir in egg, molasses, milk, and chopped anise seeds; beat well.
Blend in flour mixture.
Cover bowl and refrigerate for 1 to 2 hours. Shape dough into rolls about 1 1/2-inch in diameter. Refrigerate overnight.
Preheat oven to 375°. Slice dough about 1/4-inch thick. Place on ungreased baking sheets; bake for 10 to 12 minutes at 375°
Cool on rack.
Drizzle tops with confectioner's sugar mixed with a few drops of water to make a glaze.
Makes about 8 to 10 dozen anise cookies