Aromatic, thin and crisp anise spice cut-out cookies topped with a lemon icing.

Anise Cookies

3 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup dark corn syrup
1 large egg
1 teaspoon grated lemon zest
1/2 cup butter, melted
1/2 ounce unsweetened chocolate, melted
1 teaspoon anise extract
1/2 cup sour cream

 

Lemon Icing:
3 cups powdered sugar
4 tablespoons butter, softened
1/2 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest (rind)

1. In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, allspice, cloves and salt. Set aside.
2. In a large mixing bowl, combine brown sugar, dark corn syrup, egg and lemon zest. Add butter, chocolate and anise extract; mix well. Stir in sour cream. Gradually add flour mixture to wet ingredients; stir until just combined and a ball forms.
3. Roll dough out on a floured surface to 1/8 inch thickness. Cut with 2-inch cookie cutter. Place about 1 inch apart on lightly buttered cookie sheets.
4. Bake at 350°F (175°C) for 10 to 12 minutes or until golden brown. Cool on racks. Glaze with Lemon Icing.
5. For Lemon Icing: In a small mixing bowl, combine all ingredients until smooth. To thin icing, add 1 to 2 teaspoons milk. To thicken icing, add 1 to 2 tablespoons of powdered sugar.

Makes 100 cookies.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.