By A quiet week of bread and family. The subscription deliveries went out on Saturday. The farmers' market sold out by 10 AM. The Anapra bakery reported its best week of the month. The numbers are steady. The steady is the success. The success is the bread.
A week like this one—where the numbers are steady and the bread sells itself—deserves a little something sweet that carries the same unhurried spirit. Anise icebox cookies have always felt like the baker’s reward: you make the dough, you rest it, you slice and bake when the time is right. There’s no rushing them, just like there’s no rushing a good loaf. After a Saturday where the market sold out by 10 AM, these felt exactly right to have waiting on the counter.
Anise Icebox Cookies
Prep Time: 20 minutes + 2 hours chilling | Cook Time: 12 minutes | Total Time: 2 hours 32 minutes | Servings: 48 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons anise extract
- 1 teaspoon pure vanilla extract
- 2 tablespoons anise seeds
- 1/4 cup powdered sugar, for dusting (optional)
Instructions
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add egg and extracts. Beat in the egg, anise extract, and vanilla extract until fully combined and smooth.
- Combine and add seeds. Gradually stir in the flour mixture until a soft dough forms. Fold in the anise seeds until evenly distributed throughout the dough.
- Shape the logs. Divide the dough in half. On a lightly floured surface, roll each half into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap.
- Chill. Refrigerate the dough logs for at least 2 hours, or overnight. The dough can be kept refrigerated for up to 3 days or frozen for up to 1 month.
- Preheat and slice. When ready to bake, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. Remove dough logs from the refrigerator and slice into 1/4-inch rounds with a sharp knife.
- Bake. Place slices about 1 inch apart on prepared baking sheets. Bake for 10—12 minutes, until the edges are just golden and the centers are set.
- Cool and finish. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust lightly with powdered sugar if desired before serving.
Nutrition (per serving)
Calories: 72 | Protein: 1g | Fat: 4g | Carbs: 9g | Fiber: 0g | Sodium: 28mg