Anise Flavored Christmas Cookies

Nana’s Anise Pierniki (Polish Christmas Cookies)

WEBDec 9, 2016 · Add anise, egg yolk, and milk, beating to combine. In a separate bowl, sift baking powder and salt into flour, then add to wet …

1. In a stand mixer or with a hand mixer, cream butter and sugar until light and fluffy, ~3 minutes. Add anise, egg yolk, and milk, beating to combine. In a separate bowl, sift baking powder and salt into flour, then add to wet ingredients, mixing until incorporated. Dough will be sticky but thick.
2. Cover the bowl with plastic wrap and refrigerate for 1-24 hours.
3. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or silicon liners. Set up a station with flour, rolling pin, cookie cutters, and prepared baking sheets.
4. Flour your workstation moderately, as well as your hands. Take half of the dough and dust it with flour, knead it into a ball, then roll it out as thinly as possible (or as desired,) dusting with flour sparingly but as needed to prevent sticking. Cut into desired shapes. Transfer to baking sheets, leaving a bit of space between each cookie (they don't spread much at all.)

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Anise Pierniki (Polish Christmas Cookies) Home in the …

WEBDec 3, 2018 · Instructions. In a stand mixer cream butter and sugar until light and fluffy, about 3 minutes. Add the anise, egg yolks, and milk, …

1. In a stand mixer cream butter and sugar until light and fluffy, about 3 minutes. Add the anise, egg yolks, and milk, beating to combine. In a separate bowl, sift baking powder and salt into flour, then add to wet ingredients, mixing until incorporated. Dough will be thick and sticky.
2. Cover the bowl with plastic wrap and refrigerate for 1 hour, or up to 1 day.
3. When ready to bake, preheat oven to 350° degrees. Line baking sheets with parchment paper.
4. Flour your workstation moderately, as well as your hands and rolling pin. Take half of the dough and dust it with flour, knead it into a ball, then roll it out to about ¼ inch thick, dusting the cookie dough with flour sparingly, but as needed to manage the dough.

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