Lebanese Anise Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
24 cookies
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Calories
146 kcal
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Course
Dessert
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Cuisine
Mediterranean, Middle Eastern, Lebanese
Lebanese Anise Cookies
Description
This cookie recipe blends spices including anise seed and a regional ka’ak spice blend with flour, sugar, and yeast to create a lightly leavened dough. Melted butter and warm milk provide richness and moisture. After mixing and resting the dough briefly, portions are scooped, shaped into ropes approximately 6 inches long, then formed into rings by joining the ends.
Baked at 350°F, the cookies puff slightly and develop a golden tone with a firm surface. Cooling on wire racks ensures they set properly and remain crisp. The anise and spices give the cookies an aromatic, mildly licorice-like flavor that is traditional in Lebanese sweets.
These cookies store well in an airtight container away from sunlight for up to one week. Uniform sizing by using a cookie scoop improves appearance. Chilling the dough before shaping aids in handling. Fresh spices and active yeast support optimal flavor and texture development.
Ingredients
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon anise seed yansoon
- 1 tablespoon ka’ak spice blend
- 1 teaspoon yeast
- ¼ teaspoon salt
- 1 cup butter melted, unsalted
- ¾ cup milk warm
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the flour, sugar, anise seed, ka’ak spice blend, yeast and salt. Add the melted butter and milk, stir with a silicone spatula until well combined and continue to mix until the dough becomes soft and smooth. Cover the bowl and allow it to rest for 10 minutes.
- Using a medium spring-loaded cookie scoop, scoop about 1.5 tablespoons of the batter and set on the prepared baking sheets. Roll into a ball and then rub with both hands to form a long rope about 6 inches long. Squeeze both ends of the rope together to form a ring and set back on parchment paper.
- Bake in the preheated oven until slightly puffed, firm and golden brown, about 20 minutes
- Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Store baked cookies in an airtight container away from direct sunlight for up to one week to maintain freshness.
- Use a cookie scoop or tablespoon to portion dough evenly, ensuring uniform cookie size and shape.
- Chill the dough after portioning and before shaping into rings to make handling easier.
- Check freshness of spices and yeast to ensure proper flavor and rising of the dough.
- Allow cookies to cool completely on wire racks to keep them crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 2cookies | |
| Calories | 146kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 28mg | 1% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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