Cooking from Home is a series our Executive Chef, Bret Andreasen, began during the COVID-19 pandemic. Our hope is simply to bring a little bit of the comfort and delight of Tarragon into your homes.
Growing up in an Italian family, there are many food memories I am fond of. My favorite is this simple cookie which has many flavor variations. As a child, lemon was my favorite. As I have grown older, I have grown fond of the anise flavor that I used to despise as a kid. My wife, who is not Italian but is a fantastic baker, has spent the past few years perfecting this cookie and now it is a household favorite. Well… my wife and I love them. My children have not yet gained an appreciation for the “licorice” flavor of anise. Maybe one day but until then, more for us!
I hope you enjoy these cookies as much as I do. They are fantastic with a cup of coffee.
Happy cooking!
Ingredients:
For the Cookies:
- 6 T Butter, Softened
- ½ C Sugar
- 1 t Vanilla Extract
- 1 t Anise Extract
- ¼ t Kosher Salt
- 3 Eggs
- 2 ¼ C All Purpose Flour, Sifted
- 2 t Baking Powder, Sifted
For the Glaze:
- 1 T Butter
- 2 C Powdered Sugar, Sifted
- 2 T Milk
- ½ t Vanilla
- 1/8 t Salt
Method:
- In a stand mixer with the paddle attachment, cream together butter and sugar until light and fluffy. Beat in both extracts and the salt. Add the eggs one at a time, beating until combined after each addition. Sift the flour and the baking powder together and add to the stand mixer; mix until just combined. Chill the dough for at least 2 hours. Heat your oven to 350F. Scoop the dough 1 heaping tablespoon at a time, roll between your palms into a snake and tie in simple knot. Place on tray sheet tray line with parchment paper two inches apart. Bake 8-10 minutes, until bottom edge is just golden. Allow them to cool completely.
- For the glaze: melt the butter in a medium saucepan on medium heat. Add powdered sugar, milk, vanilla, and salt. If it is too thick, you may add an extra splash of milk. Dip cookie tops in glaze and decorate with nonpareil sprinkles.