Tag Archives: Recipe

Greek Anise Butter Cookies

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Greek Anise Butter Cookies in an S-shape with a cold glass of milk.
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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

  • Servings: About 24 cookies
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Zuppa Toscana Recipe: Better than Olive Garden

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A white bowl of Zuppa Toscana.
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TODAY’S MUSINGS
For New Year’s, we kept it low-key with a cozy little soup party—nothing fancy. That’s how it goes when 50’s far in the rear-view mirror (yikes!). I made my hearty Southwest pumpkin soup, another friend brought a flavorful lentil soup, and Y showed up with her Zuppa Toscana. It’s the second time I’ve devoured her version of this soup, and both times I’ve declared it downright delicious. Healthy? Not even close—with cream and cheese in the mix—but hearty, soul-warming, and exactly what you want on a chilly night surrounded by friends? Absolutely.

Inspired to recreate it, I found plenty of versions online. Turns out, it’s a copycat recipe from Olive Garden. I haven’t set foot in an Olive Garden in at least 20 years—maybe I’m missing out on something? Nahhh.

Y’s version uses Boursin cheese, so I started there, piecing together a few online recipes and adding chopped mushrooms for extra veggies and variety in each spoonful. I didn’t stray too far from the classic, but I made it my own. It is just the kind of comfort needed to fight back against the dark and emotional gloom of these early days of 2025.

TODAY’S RECIPE:
This rich and creamy soup is the perfect foil for the winter blues. My new favorite soup.

Zuppa Toscana


Ingredients

  • 1 pound spicy Italian sausage
  • 1 medium onion, finely chopped
  • 8 ounces (about 2 cups) white mushrooms, chopped
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 2 cups water
  • 1 ½ pounds small potatoes, cubed
  • 5 ounces (about 2 cups) spinach, chopped
  • 1 (5.2 oz) package of Boursin cheese (Garlic & Fine Herbs flavor)
  • 1 cup heavy whipping cream
  • Salt and pepper, to taste

Directions

  1. Add oil to a soup pot on medium high heat, add sausage and cook until browned, breaking sausage into small pieces. Add the chopped onion and mushrooms and cook until onions are translucent. Stir in the garlic and cook for another minute until fragrant.
  2. Pour in the chicken broth and water. Add the potatoes and bring to boil. Reduce heat and simmer for about 20 minutes, or until the potatoes are tender when pierced with the tip of a knife.
  3. Stir in the spinach and let it wilt for about 3 minutes. Turn off the heat and stir in the heavy whipping cream and Boursin cheese. Stir until cheese is completely melted and incorporated into the soup. Season with salt and pepper. Ladle out large bowls, curl up on the couch with your favorite feel-good TV show, and enjoy.