Here’s a light and flaky cookie that shapes easily and tastes of butter and Sambuca (a star anise flavored, Italian liqueur). The original recipe was for konjakskranser, which essentially translates from Norwegian as ‘cognac wreath,’ as found in the 1975 edition of Better Homes and Gardens HOMEMADE Cookies COOK BOOK (a cookbook passed down to my son from my mother.)
In our MHC 2009 version of this recipe we substitute Sambuca and they were a delicious hit.
This quick and easy recipe yields approximately 2 dozen cookies.
Wreath Cookies
2 1/2 C all purpose flour
1 C butter, softened
1/2 C sugar
1/3 C Sambuca (or brandy, cognac, liqueur of your choice)
colored sugar for decorating
Combine flour, butter, sugar and sambuca in a bowl and with hands work into a soft dough.
Using rounded teaspoons of dough, roll into approx 6 inch ropes.
Twist 2 ropes together; shape into a ring/wreath.
Seal ends together.
Sprinkle decorating sugar onto unbaked cookie.
Place on a parchment lined cookie sheet. Bake at 350 degrees for 14 minutes.
Cool on raised rack. Store in airtight container.
