GLAZED BOHEMIAN ANISE COOKIES

Glazed Bohemian Anise Cookies image

Spice up sugar cookies and drizzle them with a white chocolate glaze for the holidays.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 30

Number Of Ingredients 16

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Ingredients

Reynolds™ Parchment Paper
3/4 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel
1 3/4 cups Gold Medal™ all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 teaspoon anise seed
2 tablespoons Gold Medal™ all-purpose flour
3/4 cup white vanilla baking chips
1 teaspoon oil
1/4 teaspoon anise extract
1/4 cup chopped almonds, toasted

Steps:

Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until smooth. Beat in egg and lemon peel. Stir in 1 3/4 cups flour, the cinnamon, cloves, nutmeg, pepper and anise seed.
Shape dough into 1 1/4-inch balls. On lined cookie sheet, place balls about 1 inch apart. Dip bottom of drinking glass in 2 tablespoons flour; press each ball until about 1/4 inch thick.
Bake 11 to 14 minutes or until edges are light golden brown. Remove from cookie sheet to cooling rack. Cool 15 minutes.
In a small microwavable bowl, microwave baking chips and oil on High 10 seconds; stir. Microwave in 10-second intervals until mixture can be stirred smooth. Stir in anise extract. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze over cookies. Immediately sprinkle with almonds. Let stand until set, about 30 minutes.

Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 8 g, TransFat 0 g