Anise Snowball Cookies
|Unsalted butter||1 Cup (16 tbs), softened|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Orange juice||3 Tablespoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Grated orange zest||1 Tablespoon (Or To Taste)|
|Crushed anise seed||1 Teaspoon (To Taste)|
|Confectioners sugar||1 Tablespoon (For Sprinkling)|
In a bowl beat the butter with an electric mixer until it is pale yellow.
Add the sugar, a little at a time, and beat the mixture until it is fluffy.
In a small bowl combine the orange juice and the egg yolk and beat it into the butter mixture until it is combined well.
In another bowl stir together the flour, the orange zest, and the aniseseed and add the mixture to the butter mixture, a little at a time, beating after each addition, until the mixture is combined.
Wrap the dough in plastic and chill it for 1 hour.
Form the dough into 1-inch balls and arrange them 1 inch apart on ungreased baking sheets.
Bake the cookies in a preheated 350° F.
oven for 12 to 15 minutes, or until they are firm and pale golden around the edges.
Let the cookies cool on the sheets for 5 minutes and transfer them to racks to cool completely.
Sift the additional confectioner's sugar over the cookies.
The cookies will keep in an airtight container at room temperature for 1 week.