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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)

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

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