Chocolate Anisettes

A variation on traditional Anisette Cookies

Makes about 36 Cookies

3/4 c. + 2 T. all-purpose flour

2 T. Dutch process cocoa

3/4 t. ground aniseed

1/2 t. baking powder

1/4 t. salt

1/2 c. vegetable shortening

1/2 c. confectioner’s sugar

1 lg. egg

1 t. orange extract

Anisette Glaze

nonparaeils to decorate (optional)

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

2. In medium bowl, whisk together flour, cocoa, aniseed, baking powder, and salt. Set aside.

3. In large bowl, beat shortening and confectioner’s sugar until well combined. Beat in egg and then orange extract. Beat in dry ingredients.

4. Scoop dough by rounded teaspoonfuls and place 2″ apart on baking sheets.

5. Bake for about 14 to 16 minutes or until lightly browned. Right before taking cookies out of the oven, make glaze. (Recipe below.)

6. Place baking sheets on a wire rack when you remove them from the oven.  Working one cookie at a time, immediately glaze cookies with Anisette Glaze and then sprinkle with nonpareils, if using decorations.

Anisette Glaze

A citrusy, licorice-flavored glaze.

1 1/3 to 1 1/2 c. confectioner’s sugar

1 t. orange extract

1/4 t. anise extract

2 T. boiling water

1. Place 1 1/3 c. of confectioner’s sugar in a small bowl. Stir in extracts. Gradually stir in just enough boiling water to make a thick, pourable glaze. Stir in more sugar if needed and keep stirring until perfectly smooth.

2. Working one at a time, spoon glaze over warm cookies. If decorating with nonpareils, immediately sprinkle them over glaze. Repeat with remaining cookies.