Ingredients
At a glance
Region
Cooking Method
Difficulty
1 stick unsalted butter, softened
1/2 cup sugar
2 tsp anise seeds, toasted
1/2 tsp pure anise extract
2 tsp freshly squeezed orange juice
2 tsp orange liqueur, such as Grand Marnier, Triple Sec, or Cointreau
2 cups flour
pinch of salt
egg wash (1 egg, beaten with 1 tsp water)
pine nuts, for garnish
Methods/steps
1. Cream together butter and sugar with an electric mixer.
2. Gradually add in the orange juice, orange liqueur, and anise extract.
3. With a wooden spoon (or the dough hook attachment of a standing mixer) add salt, anise seeds, and flour until a smooth, stiff dough forms.
4. Shape dough into a disk, wrap in plastic, and refrigerate for 1/2 hour.
5. On a floured surface, roll dough to a thickness of 1/4 to 1/2 inch (thinner for crispier cookies; thicker for more biscuity cookies).
6. Using a small round cookie cutter (a cleaned out can of tomato paste works great, too), cut circles and place on baking sheets lined with parchment or wax paper.
7. Brush each cookie with egg wash and place a pine nut in the center.
8. Bake at 375 for 12-15 minutes or until light golden brown.
Makes about 30 cookies. Will keep for 1 week in an airtight container.
© 
Additional Tips