Anise Twists ingredients
Makes 5 dozen2 cups all-purpose flour
1 Tbsp baking powder
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 large egg
1 tsp anise extract
Frost the cooled cookies.
Notes: Covered, cookies will keep up to one week.
DirectionsIn a medium bowl, whisk together the flour and baking powder.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on High speed until light and fluffy, about 7 minutes.
Reduce the mixer speed to Low and add the egg. Beat until fully incorporated. Add anise extract and mix well.
Gradually add the flour mixture and beat until a soft, pliable dough forms.
Turn the dough out onto a sheet of plastic wrap, shape into a 12-inch log; refrigerate for at least 30 minutes.
Meanwhile, preheat the oven to 375ºF. Line 2 baking sheets with parchment paper or nonstick silicone liners.
Working with teaspoon-size pieces of dough, roll them one at a time between the palms of your hands into a 4-inch rope. Shape the rope into a circle and twist the ends together a few times (like a pretzel); place on a baking sheet. Repeat with the remaining dough, spacing the cookies 2-inches apart.
Bake in preheated oven, switching and rotating the position of the baking sheets halfway through baking, until golden, about 13 minutes. Remove from pans; cool on racks.
Nutrition information per serving: 34 calories, 1 g protein, 5 g carbohydrates, 2 g total fat, 1 g saturated fat, 0 g fiber, 20 mg sodium
View recipe via Dr Oz.