ANISE LICORICE RECIPES

Steps:

• Preheat oven to 400˚F. Line two cookie sheets with parchment paper. 
• Add flour and baking powder to a medium mixing bowl and whisk to combine. Set aside.
• In a large bowl, beat butter and sugar with electric mixer on medium speed until fluffy, about 5 minutes.
• Beat in eggs one at a time, add anise extract, optional anise seeds, and mix until well blended.
• Add the flour mixture a little at a time, and mix until well blended. The dough will be soft and sticky.
• Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets.
• Bake 5 to 7 minutes until the bottoms are golden and the cookie springs back when pressed with your finger.
• Remove the cookies from the baking sheets to cooling racks to cool.
• To make the glaze, whisk together the powdered sugar, milk, and anise extract in a medium bowl until smooth.
• Place the cooling rack of cookies on the cookie sheet to catch the extra sprinkles.
• Dip the tops of cookies into the glaze, return to cooling rack, and sprinkle tops with candy sprinkles right away while the glaze is still wet. Let the cookies set until the glaze hardens. 
• Store the cookies in an airtight container at room temperature for up to 2 weeks or freeze for up to a month (see note below). Yield: 32 cookies.

Steps:

• To make star anise tea, crush the anise seeds, which have a star shape, although they do not need to be completely powdered.
• Bring a pot of water to boil and pour over the crushed seeds in a teacup.
• Allow the mixture to steep for 10-12 minutes, allowing as many active ingredients to be released as possible.
• Strain out the anise seeds, if desired, although they should remain at the bottom of the cup. Add a tsp of honey or any other sweetener you prefer and mix well. Serve the tea warm and enjoy!