Anisplatzchen

These old-world German cookies require patience but reward you with a unique texture: eggs and sugar beaten for a full 20 minutes (yes, really) until impossibly thick and pale, then mixed with flour and anise extract.

The secret is the overnight rest on the cookie sheets, which forms a slight crust that creates their signature texture after baking (crisp on the outside, chewy inside).

Fair warning: these are for serious anise lovers only, as the licorice flavor is bold and unapologetic.

Pro Tips

• Beat for the full 20 minutes: This isn’t a typo; the long beating incorporates air and creates the distinctive light texture.
• Dry overnight uncovered: Leaving shaped cookies out overnight forms a skin that gives them their characteristic texture.
• Grease and flour sheets well: These cookies stick easily, so prep your pans thoroughly.
• Swirl into rounds: Use the back of a spoon to shape each drop into a neat circle.

Variations

• Use anise seeds: Swap extract for 3 teaspoons crushed anise seeds for more texture and visual appeal.
• Add lemon zest: Grate in a teaspoon of lemon zest to brighten the intense anise flavor.