Anise cookies
Cookies
We've been making these in my family since I can remember. They are nicely anisey, a bit chewy, with a smooth, hard top crust that crunches, like a french macaron. We had no idea what a French macaron was oh, 40+ years ago, but some techniques for those will help with these, though these are much easier, as they use all purpose flour instead of nut meal, and include baking powder instead of relying solely on your finesse with eggs. These cookies get a long rest before baking so they develop "feet" when they bake. The baked cookies survive a trip to the freezer quite nicely too. Very yummy indeed!
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