Anise Seed Cookies

Today we made Anise Seed Cookies!

This recipe is from the book, “Maida Heatter’s Best Dessert Book Ever” published in 1990.

8oz butter, 2C plus 2T sugar, 1/4t salt, 2C flour, 1t baking soda, 2 eggs, 1/2t baking powder, 1/2t anise seeds, 1/2C bourbon
Topping: 3T sugar, 1/2t cinnamon, 1/2t ground nutmeg

Preheat oven to 375F. Line three cookie sheets with foil. Beat butter. Add sugar. Crush 1/2t anise seeds until coarse. Add seeds to butter mixture. Sift dry ingredients. Add alternately with bourbon, beginning and ending with dry. Beat well. Drop by tsps onto prepared cookie sheets 1 1/2″ apart. Flatten cookies with fork dipped in flour. Mix topping ingredients. Sprinkle topping on cookies. Bake 18 minutes or until outer rims are browned.

Chocolate Grand Marnier Cake

Today I made Chocolate Grand Marnier Cake!

This recipe is from the book, “Moosewood Restaurant Book of Desserts,” published in 1997.

1C butter, 5 oz unsweetened chocolate, 1 3/4C orange juice, 1/4C Grand Marnier, 2C sugar, 1/4t salt, 2C flour, 1t baking soda, 2 eggs, lightly beaten
Glaze: 3oz semisweet chocolate, 2T orange juice

Preheat oven to 275F. Butter a tube pan and dust with cocoa. Melt butter, chocolate and orange juice. Heat 15 minutes, until thickened, stirring occasionally. Add Grand Marnier and sugar. Beat until smooth. Cool 5 minutes.

Choc Grand Marnier Cake

In bowl, sift together dry ingredients. Add to wet ingredients. Beat until smooth. Add eggs. Beat well. Pour batter into prepared pan. Bake 1 1/2 hours or until cake is springy and moves away from sides of pan. Cool 10 minutes. Turn upside down on plate. Cool 20 minutes. Remove pan.

Choc Grand Marnier Cake

Heat glaze, stirring until smooth. Pour over almost cooled cake.