Recipe courtesy of Judy's Kitchen (

Rating:  9 out of 10


1/3 cup (5-1/3 Tbsp.) unsalted butter, softened

1/3 cup sugar

big pinch salt

2 large eggs

1/2 tsp. vanilla extract

1/2 tsp. lemon juice

1/4 tsp. anise oil

1/2 tsp. crushed anise seeds

1-1/3 cups unbleached all-purpose flour

2 tsp. baking powder

Anise Glaze (Recipe below) 

Heat oven to 350F.  Line baking sheets with parchment.  In large bowl, cream butter, sugar and salt on medium-high speed till light and fluffy, about 5 minutes.  Add eggs, one at a time, mixing just till incorporated.  With last egg, add vanilla, lemon juice, anise oil and anise seeds.  Reduce speed to low and gradually add flour and baking powder.  Drop by rounded teaspoons onto prepared pans.  Bake about 9 minutes, or till just set and barely beginning to brown on underside.  Do not overbake or cookies will be dry.  Transfer cookies to wire rack to cool completely.  When cool, dip tops of cookies in anise glaze and sprinkle with colored nonpareils.  Yield:  26-30 cookies


2/3 cup confectioner’s sugar

3 Tbsp. milk or cream

1/8 tsp. anise oil

1/8 tsp. pure vanilla extract

Mix ingredients in small microwaveable  bowl.  Heat in microwave on high in increments of 10 seconds.  When glaze is runny, dip tops of cookies in glaze, then place flat-side down on wire rack.  (Place rack over a cookie sheet or waxed paper to catch drippings.)  Sprinkle with colored nonpareils.