Befanini – Italian Sugar Cookies

Befanini is known as Italian sugar cookies. Just a few simple steps is all it takes to make these zesty-sweet confections!

  • prep time 10 min
  • total time 1 hr 25 min
  • ingredients 6
  • servings 16


roll (16.5 oz) Pillsbury™ refrigerated sugar cookies, softened at room temperature
teaspoons anise seed
teaspoon orange peel
egg yolk, beaten
teaspoons heavy whipping cream
Assorted decorating decors sprinkles
  • 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper or spray with cooking spray. In large bowl, break up dough; stir in anise seed and orange peel until well mixed. Reshape into log; refrigerate 1 hour or until firm.
  • 2 Cut cookie dough into 16 (1/2-inch) slices. Place slices 2 inches apart on cookie sheets, reshaping dough as necessary. In small bowl, stir egg yolk and whipping cream until blended; brush egg yolk mixture on dough.
  • 3 Bake about 12 minutes or until edges are light golden brown. Immediately sprinkle tops of cookies with sprinkles. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely; store in airtight container.
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