1 (16.5 ounce) package refrigerated sugar cookie dough

1/2 teaspoon anise seed

1/4 cup sugar

2 tablespoons cinnamon

Place the package of sugar cookie dough on the counter and let sit until it comes to room temperature. Preheat oven to 350 degrees.

In a large bowl, combine cookie dough and anise seed.  Mix well with an electric mixer.   In small bowl combine sugar and cinnamon.Mix well.  Using a cookie scoop, arrange cookie dough 2 inches apart on a cookie sheet lined with parchment paper.Dip the bottom of a glass in the cinnamon and sugar mixture,(wet the bottom of the glass with water, the first time you dip it in the cinnamon mixture).
Bake 12 to 15 minutes or until edges are golden brown.  Makes 1 dozen cookies.

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Peppermint Stick Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg
• 2 teaspoons mint extract
• 1/2 teaspoon Spice Islands® pure vanilla extract
• 2-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 12 drops red food coloring
• 12 drops green food coloring
• 1-1/2 cups white baking chips
• Crushed mint candies

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture and mix well.
• Set aside half of the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate for 1-2 hours or until easy to handle.
• Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.
• Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before carefully removing from pans to wire racks to cool completely.
• In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container. Yield: 4 dozen.