Liar's Cookies

Author: 
Michael Chiarello
  • 2 1/2  cups all-purpose flour
  • 2 Tablespoons  granulated sugar
  • 1/2 Teaspoon  baking powder
  • 1/4  teaspoon salt
  • large eggs
  • stick (4 ounces) unsalted butter, melted and cooled slightly
  • 1/4  cup fresh orange juice
  • 1 1/2  tablespoons brandy
  • 1/2 Teaspoon  pure vanilla extract
  • 3/4  teaspoon aniseeds
  • 1 quart  peanut or vegetable oil, for deep frying
  • 2 Cups  confectioners' sugar
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 stick (4 ounces) unsalted butter, melted and cooled slightly
  • 1/4 cup fresh orange juice
  • 1 1/2 tablespoons brandy
  • 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon aniseeds
  • 1 quart peanut or vegetable oil, for deep frying
  • 2 cups confectioners' sugar
There's no use lying about whether you've eaten these crisp anise-flavored cookies, called bugie in Italian: the dusting of confectioner's sugar, which inevitably lands on our clothes, will give you away. You'll need a pasta machine to roll the dough as thin as possible.

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Recipe Details

Serves: 
5

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