I admit that these got a little lost amongst my 12 Days of Holiday Treats and I very nearly didn’t make them… but I had my oven on a lot over the past few weekends so I figured I’d make a tiny batch and bake them up when something else was baking.
Dorie’s recipe makes 50 so I made 1/4 of the batch which means you are using a TINY amount of spices which means they aren’t really detectable – in retrospect, better to make a full batch of dough and freeze some before you bake to get full flavour effect!
This dough is rolled out very thin (1/8 inch (3 mm) which I found a challenge but even NOT rolled that thin, I got many more than the 12 -ish cookies I was expecting (more like 18). They weren’t too thin either as they didn’t burn or even get too dark when they baked so I’m not sure. I do know I wouldn’t have wanted them much thinner (if at all).
I have to say, I am not a fan of anise but I DO love coffee and if I made these again, I’d amp up the coffee flavour and leave out the anise (or maybe add some gingerbread spices) 😉 I also used a fondant icing I had on hand, rather than Dorie’s recipe (mine is very similar, it just doesn’t use butter…) and I used sprinkles instead of sanding sugar. These were… just ok. There are lots of other holiday cookies I’d make before I make these!
Get the recipe for Coffee-Anise Stars from Baking with Dorie on p 176 of Baking with Dorie or here.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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