Source: dLife

Strawberry jam filled crispy cookies.

Servings

1 cup salted butter , at room temperature
0.5 cup sugar
0.75 floz egg yolks , 1 large
2.5 cup white all purpose flour
1 tsp anise seed
0.5 cup low sugar strawberry jam
0.5 cup powdered sugar
2 tbsp sambuca

1 Beat butter and sugar until fluffy. Beat in egg yolk. Gradually mix in flour and anise until fully combined.
2 Separate dough into 8 sections and roll each into a 1/2-inch thick rope. Arrange 4 ropes on a buttered baking sheet and 4 on another. Using your thumb, press a 1/4 inch grove down the center of each rope.
3 Bake ropes at 375 degrees F for 10 minutes. Take ropes out of oven and spoon jam into the groves. Bake 5 to 10 minutes longer until ropes are just golden. Let cool 5 minutes.
4 Combine powdered sugar with anise liqueur and spoon mixture over each rope. Slice ropes into 1-inch pieces and let fully cool.

These cookies can be stored in an airtight container for up to 1 week.