The coarse sugar on these licorice-flavoured drops glistens like snowballs. Split the remaining vanilla bean half and place in airtight container with 1/2 cup granulated sugar. The vanilla will permeate the sugar. Use it to sprinkle on scones or cookies, or in your morning coffee.
- Portion size 32 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Glaze:
Method
Split vanilla bean; scrape out seeds and place seeds in large bowl. Add butter and sugar; beat until combined. Beat in milk and anise extract. Whisk together flour, baking powder and salt; stir into butter mixture.Roll by 2 tsp into balls. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake, 1 sheet at a time, in 325?F (160?C) oven until bottoms are light golden and tops are just firm to the touch, about 12 minutes. Transfer to rack; let cool completely.
Glaze: Whisk together icing sugar, milk and anise extract until smooth; spread about 1/2 tsp over each cookie. Dip tops in coarse sugar; let dry, about 20 minutes. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Fibre trace
- Sodium 60 mg
- Sugars 10 g
- Protein 1 g
- Calories 97.0
- Total fat 4 g
- Potassium 12 mg
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
%RDI
- Iron 2.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 3.0
