Anise-Orange Sour Cream Cookies
Servings
30cookies
Servings
30cookies
Ingredients
Cookie Dough
Filling
Instructions
Cookies
  1. In a small bowl, combine flour, baking powder, baking soda, anise seed & salt; set aside. In a large bowl, using an electric mixer on medium speed, beat margarine, sugar & egg until light & fluffy. At a low speed, beat in sour cream, orange zest & vanilla until smooth. Gradually stir in flour mixture until well combined. Cover & refrigerate 1 hour or more.
Filling
  1. In a small bowl, combine cream cheese, cranberries, 2 Tbsp sugar & orange zest. Beat until light & fluffy.
  2. Preheat oven to 350 F. Place chilled dough on a piece of parchment paper the size of a baking sheet. Cover with plastic wrap & roll dough into a 15″ ( 38 cm) square. Remove plastic wrap & carefully cut dough into 30 – 2 1/2″ (6.35 cm) squares (making sure not to cut through parchment paper).
  3. Place entire sheet of paper with cookie squares on baking sheet. Make 1-inch cuts from each corner toward the center of the dough. Spoon about 1 Tbsp of filling onto center of each square. Fold alternating points to the center to form a ‘poinsettia’; pinching gently at center to seal. Sprinkle with sliced almonds.
  4. Bake 10-12 minutes. Remove to wire rack & cool. If desired, drizzle with a cream cheese frosting.