Anisette Cookies

These classic butter cookies are enhanced with the spicy, herbal warmth of anise seed. © 2026 Crown & Cabbage Provisions. All Rights Reserved

I use a fish shaped cookie cutter to represent St. Anthony the patron saint of fishermen. You can use any shape cookie cutter. The warm herbal taste balances the rich buttery taste. The anise seed dots make these cookies a fun and easy ending for a summer meal.

1 cup all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 cup unsalted butter, very soft

1 cup sugar

1/2 tsp nutmeg

1 egg

3 Tbsp. anise seeds

Topping to finish the cookies

Cinnamon Sugar

1/4 cup sugar

1 tsp ground cinnamon

1. In a small bowl, sift together flour, baking powder, and salt, set aside.

2. In a medium bowl, cream together the butter, sugar, and nutmeg until smooth.

3. Mix the egg into the butter.

4. Fold in the flour and anise seeds until smooth.

5. Wrap cookie dough in plastic wrap and refrigerate at least 2 hours or until cold.

6. Prepare sheet pan by lining with parchment paper or spray with non-stick spray.

7. Preheat oven to 350 ℉.

8. Lightly sprinkle flour on a clean counter and roll out cookie dough to 1/4-inch thickness.

9. Use a cookie cutter and cut out shapes and place each onto the sheet pan1/ inch apart.

10. Bake 8-10 minutes.

11. Sprinkle the top of cookieswith cinnamon sugar, as soon as you remove them from the oven.

12. Allow cookies to cool for 5 minutes before removing from the sheetpans.

© 2026 Crown & Cabbage Provisions. All Rights Reserved.