Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowl
- Medium bowl
- Whisk
- Spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling racks
- Small bowls for glazing
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. In my stand mixer bowl, I cream the softened butter and granulated sugar together on medium-high speed for a full 3-4 minutes. I don’t rush this! The mixture should become very pale and fluffy. This incorporates air, which is key for the cake-like texture. Then, I add the room-temperature eggs one at a time, beating well after each addition. Next, I beat in the vanilla extract, lemon zest, and anise extract. The kitchen already smells incredible.
In my separate medium bowl, I whisk together the flour, baking powder, and salt. With the mixer on low speed, I begin adding the dry ingredients to the wet ingredients alternately with the room-temperature milk. I start and end with the flour mixture. I mix only until the dough just comes together; it will be soft and slightly sticky, more like a very thick cake batter than a firm cookie dough. This is exactly what we want. I avoid overmixing, which would develop gluten and make the cookies tough.
Now, for the shaping. I lightly flour my hands and a clean work surface. I take a heaping tablespoon of dough and roll it into a rope about 5-6 inches long. Then, I tie it into a simple loose knot, tucking the ends underneath. I place the shaped cookies about 2 inches apart on my prepared baking sheets. The first time I made these, I made the ropes too thick, and the baked cookies were huge and doughy in the center. A thinner rope gives a more elegant, properly baked knot. If the dough gets too sticky, I pop it in the fridge for 15 minutes.(See the next page below to continue…)