Middle Eastern Aniseed Cookies
Delightful cookies infused with anise, fennel, and nigella seeds, perfect for cozy afternoons.
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2.75 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground anise
- 1 teaspoon Coarsely ground fennel seeds
- 1 teaspoon Nigella seeds
Wet Ingredients
- 1 large Egg
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, melted and cooled
- 0.25 cup Milk
- 1 teaspoon White vinegar
- 1 tablespoon Sesame seeds (optional for topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground anise, and coarsely ground fennel seeds. Add the nigella seeds and mix well.
- Step 3: In a separate bowl, whisk together the melted and cooled butter, granulated sugar, egg, milk, and white vinegar until well combined.
- Step 4: Gradually add the wet mixture to the dry ingredients, mixing gently until it forms a soft dough.
- Step 5: Using a tablespoon or cookie scoop, portion out the dough and shape it into balls. Place them on the prepared baking sheets.
- Step 6: If using, sprinkle sesame seeds on top of each cookie before baking.
- Step 7: Bake the cookies for 12-15 minutes, or until the edges are lightly golden brown.
- Step 8: Once baked, let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.