Moroccan Anise Seed Cookies

  • Aug, 01 , 22
  • Shuli Madmone



8 Tbsp. butter, at room temperature
3/4 Cup powdered sugar
Pinch of salt
1/2 tsp vanilla extract
1 Egg
2 Tbsp. anise seeds, lightly toasted and coarsely ground
1 & 3/4 Cup flour
Zest of ½ fresh lemon


Preheat oven at 375°F. Cover baking sheets with baking paper.


Place the butter in an electric mixing bowl and beat until creamy. Add sugar, salt, vanilla and egg. Mix until all ingredients are fully blended then add the rest of the ingredients. Mix again at low speed until the flour is fully incorporated.


Pass the dough through a cookie press. Press them directly onto the baking sheets. Leave space between each biscuit as they tend to spread a bit. Bake for 12 to 15 minutes until golden around the edges. Transfer the biscuits to a wire rack to cool.


Serve with mint tea.