Today’s Musings:
Some recipes come from tradition, handed down from one generation to the next, but others start with a simple conversation. Around the holidays, Mr. M and I were talking about Springerle cookies—his mother used to mail him a batch from a local Ohio bakery, and he has more than once waxed poetic about them. Growing up, my mother had a Springerle rolling pin tucked away in the baking drawer, but she never made them in our German household. I tried a store-bought one once and was not impressed.
Mr. M and I both love anise seed, but a cookie that requires a special mold or rolling pin— and doesn’t contain a tablespoon of butter? That’s not really my style of baking, no matter how undeniably German they are. I found myself wanting something lighter, more buttery—something that melts in your mouth, almost the texture of a Mexican wedding cookie with anise rather than pecans. That’s how I landed on these Koulourakia-inspired cookies. With a good dose of anise seed (and butter!) and a hint of orange, they’re crumbly and buttery, yet hold up to a quick dunk in a cup of coffee. They’re perfect alongside a morning cuppa, as an afternoon treat, or—let’s be honest—straight from the baking sheet and still slightly warm.
Today’s Recipe:
Greek Anise Butter Cookies
These tender S-shaped cookies stray from traditional Koulourakia recipes, but I’ve heard it said that there are as many versions of these cookies as there are Greek households. Hopefully, my Greek friends won’t disown me for this take, studded with anise and a hint of orange.
Ingredients
- Cookies:
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 ½ teaspoons anise seeds, toasted and lightly crushed
- Zest from one small orange
- ¾ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt Egg Wash:
- 1 egg yolk plus 1 tablespoon milk
Directions
- In the bowl of an electric mixer, cream the butter and sugar together until pale and fluffy, about 4 minutes, scraping down the sides as needed. Add the egg and egg yolk, beating well after each addition. Mix in the anise seed, orange zest, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture. Stir just until combined. Cover and refrigerate for 30 minutes.
- Preheat oven to 350°F. Line two baking sheets with silicone sheets or parchment. Separate dough into 24 pieces (about 24 grams each). Roll each piece into a rope about 5-inches long, lay on baking sheet and twist into an “S” shape. Place filled sheets in the refrigerator for 10 minutes before baking.
- Remove from refrigerator and brush with egg wash. Bake for about 20 minutes, or until the tops are slightly golden. Cool on baking sheet for 5 minutes, move to a cooling rack and cool completely.
