Anise cookies

A dunking cookie from Switzerland

By
December 17, 2008

Every holiday season, my generous and talented neighbor Cornelia brings over one of the Christmas treats I love the best: A cellophane bag of cookies she’s made, using recipes from her native Switzerland. Some of them are best to eat right away, but some — like this one — are to be savored at the right moment, dunked in hot chocolate or in hot, milky coffee.

This recipe suggests the traditional way of making the cookies: by shaping a crescent and then slashing the outside edge three or four times. The result is a pretty, leafy-looking cookie. Sometimes, though, Cornelia shapes the cookies into a block and presses them with a wooden stamp that was given to her by her mother (see photo).

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1. by Valeen N. on Dec 18, 2008 at 9:29 AM PST

The cookie recipe sounds delicious! Thanks for sharing!

2. by kaylee8 on Dec 18, 2008 at 9:35 AM PST

Sounds like a great holiday cookie!

3. by anonymous on Dec 18, 2008 at 4:06 PM PST

These look delish; we love the flavor of anise!

4. by John on Jan 3, 2013 at 11:37 AM PST

Similar to my grandmother’s anise drops. Grandma is now gone and I can’t replicate her wonderful Christmas cookies.

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