Siaroppskuake (Anise Syrup Cookies)

These little glazed cookies are a taste of old Norway, the kind of recipe passed down through generations and baked by the dozen for holiday tins and coffee tables.

Butter and sugar get creamed together, then honey and dark corn syrup add a deep, caramel-like sweetness that’s richer than sugar alone. Ground star anise gives every bite a warm, licorice-like fragrance that’s unmistakably Scandinavian.

Roll the chilled dough into small balls, bake until just set, and drizzle with a warm powdered sugar glaze while they cool on the rack. They’re soft, aromatic, and dangerously easy to eat by the handful.

Kitchen Tips

• Chill the dough before rolling. It’s sticky from all the syrup, and cold dough is much easier to handle.
• Keep the balls small and uniform so they bake evenly. About a tablespoon of dough each is right.
• Bake for a full 9 minutes if you want rounder cookies that hold their shape better as they cool.
• Keep the glaze warm in a double boiler while you work. It sets quickly and needs to be thin enough to drizzle smoothly.