2/3 cup butter (no substitutes), softened
1 cup sugar
2 eggs
1 tablespoon aniseed
2 teaspoons anise extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in aniseed and extract. Combine flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out to 1/4-inch thickness. Cut with 2-1/2-inch cookie cutters dipped in flour. Place 1-inch apart on ungreased baking sheets.

Bake 375°F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

GLAZE:

2 cups sugar
1 cup hot water
1/8 teaspoon cream of tartar
1 teaspoon anise extract
2-1/2 to 3 cups confectioners’ sugar

In a saucepan, combine sugar, water and cream of tartar; bring to a boil over low heat. Cook and stir until a candy thermometer reads 226°F (thread stage). Cool to 110°F (do not stir). Stir in extract and enough confectioners’ sugar to achieve spreading consistency. Spread over cookies.

Makes about 6 dozen.

Submitted by: Toni Nichols