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Befanini – Italian Sugar Cookies

Befanini – Italian Sugar Cookies
  • Prep 10 min
  • Total 1 hr 25 min
  • Ingredients 6
  • Servings 16
Befanini is known as Italian sugar cookies. Just a few simple steps is all it takes to make these zesty-sweet confections!
By Paula Jones
Updated April 22, 2021

Ingredients

  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 2 teaspoons anise seed
  • 1 teaspoon orange peel
  • 1 egg yolk, beaten
  • 2 teaspoons heavy whipping cream
  • Assorted decorating decors sprinkles

Steps

  • 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. (DO NOT EAT RAW COOKIE DOUGH AFTER BRUSHING WITH EGG YOLK MIXTURE.)
  • 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.

No nutrition information available for this recipe
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