Ingredients
Reynolds™ Parchment Paper
3/4
cup butter, softened
1/2
cup sugar
1
egg
1
teaspoon grated lemon peel
1 3/4
cups Gold Medal™ all-purpose flour
1
teaspoon ground cinnamon
1/4
teaspoon ground cloves
1/4
teaspoon ground nutmeg
1/4
teaspoon pepper
1
teaspoon anise seed
2
tablespoons Gold Medal™ all-purpose flour
3/4
cup white vanilla baking chips
1
teaspoon oil
1/4
teaspoon anise extract
1/4
cup chopped almonds, toasted
Preparation
Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until smooth. Beat in egg and lemon peel. Stir in 1 3/4 cups flour, the cinnamon, cloves, nutmeg, pepper and anise seed.
Shape dough into 1 1/4-inch balls. On lined cookie sheet, place balls about 1 inch apart. Dip bottom of drinking glass in 2 tablespoons flour; press each ball until about 1/4 inch thick.
Bake 11 to 14 minutes or until edges are light golden brown. Remove from cookie sheet to cooling rack. Cool 15 minutes.
In a small microwavable bowl, microwave baking chips and oil on High 10 seconds; stir. Microwave in 10-second intervals until mixture can be stirred smooth. Stir in anise extract. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze over cookies. Immediately sprinkle with almonds. Let stand until set, about 30 minutes.
