Christmas time is a good excuse to make boatload of cookies. A homemade Christmas cookie is always welcomed as a present. I always have my eyes peeled for the next great cookie recipe. I have already made some cookies with chocolate and peppermint this year, so I was looking for a different flavor. I decided to check out Martha Stewart’s website to see if she had anything that I wanted to try. I am came across a recipe for crisp anise cookies. But I thought the cookies could use a little bit more flavor. So I decided to introduce some lemon zest. I prefer to use Meyer lemons when they are in season. I think they taste better than your traditional lemon. Martha Stewart played a role increasing the popularity of this lemon, so I thought it a very appropriate addition to one of her recipes. Click here for the original recipe. You will find my ingredients and instructions below.
Meyer Lemon Anise Cookies
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground anise seeds (I grind them in a coffee grinder)
- the zest of 1 Meyer lemon
- 4 large eggs, room temperature
- 1 cup plus 2 tablespoons sugar
- coarse sugar for sprinkling
- Place your eggs into the bowl of a stand mixer. Mix on medium speed.
- Then slowly add the sugar while the mixer is running.
- When all the sugar is added turn up the speed to high and beat until the mixture is thick, for about 10 minutes.
- In the mean time, shift together the flour, baking powder, salt, freshly ground anise seeds (use already ground if you must), and lemon zest.
- When the sugar/egg mixture is ready, slowly dump in the flour mixture on low speed. Mix until just combined, you don’t want to over mix.
- Preheat your oven to 350 degrees.
- The dough will be on the soft side. It’s not easy to scoop like chocolate chip cookie dough, so your best bet is to pipe the cookies using a gallon sized plastic bag with a pipping tip attached. Pipe the cookies onto a sheet pan lined with parchment (lightly sprayed) or a Slipat. For more crisp cookies, try to keep the cookies small.
- Sprinkle some coarse sugar on top of the cookies right before you put them in the oven.
- Bake the cookie until firm about 10-12 minutes. I would recommend checking after 5 minutes. Keep in mind, every oven is different, so it’s best to find what works for you in regards to baking time.
Overall, I think this is a solid recipe. The anise flavor is good, not too strong, and I really like adding the Meyer lemon zest, it adds that extra something.