Lemon Anise Pretzel Cookies
Charmingly shaped like pretzels, these sweet cookies combine the subtle anise notes of fennel seeds with bright, fragrant lemon.
Ingredients
fennel seeds (crushed)
3/4 tsp
unsalted butter (softened)
1/2 cup (1 stick)
granulated sugar
1/3 cup
salt
a pinch
lemon zest (finely grated)
1 tbsp
vanilla extract
1/2 tsp
large egg
1
large egg yolks
2
all-purpose flour
2 cup
egg wash (beaten with 1 tsp water)
1
coarse sugar (for sprinkling)
to taste
Instructions
1
Crush the Fennel Seeds
Use a mortar and pestle to finely grind the fennel seeds. You can also place the seeds in a small resealable bag and crush them with a rolling pin.
2
Make the Dough
Using an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the salt, lemon zest, crushed fennel, and vanilla and beat to combine. Add the eggs and yolks one at a time, beating well between each addition and scraping down the bowl as needed. Reduce the speed to low and gradually add the flour, beating until just combined.
3
Shape and Rest
Turn the dough out onto a work surface and knead a few times until smooth. Shape into a log about 10 inches long and 1.75 inches in diameter. Wrap in plastic wrap and let rest at room temperature for 1 hour (or refrigerate for up to 3 days, bringing back to room temperature before shaping).
4
Preheat and Prepare
Position two racks near the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper or foil.
5
Shape the Pretzels
Using a large knife, cut the dough log into 12 equal pieces. Cut each piece in half again, roll one piece into a ball (keep the others covered to prevent drying), and on a floured surface, roll into a rope about 9 inches long with slightly tapered ends. Cross the two ends of the rope about 1.5 inches from the ends, then flip the loop over the crossed ends to form a pretzel shape and place on the baking sheet, spaced 1 inch apart.
6
Brush with Egg Wash and Bake
Brush each pretzel with the egg wash, then brush again, and generously sprinkle with coarse sugar. Bake in the oven for 18 to 20 minutes, switching the position of the baking sheets halfway through, until the pretzels are lightly golden brown (the bottoms should be golden brown). Transfer to a wire rack to cool completely.
