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! MORE+ LESS-

Paula Jones

December 7, 2011

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

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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.

For added variety, you can roll out well-chilled dough to desired thickness and use cookie cutters to make desired shapes.
If you prefer, you can substitute 1/2 teaspoon orange extract for the orange peel.