Recipes and Cooking Glazed Bizcochito Stars Be the first to rate & review! The tangy glaze on these buttery anise-seed cookies imparts a lemony delight. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Chill Time: 1 hrs Bake Time: 35 mins Total Time: 40 mins Yield: 18 cookies Jump to Nutrition Facts Ingredients 1 vanilla bean, split ½ cup sugar 1 teaspoon anise seeds 1 teaspoon finely shredded lemon peel 1 cup butter, softened 1 tablespoon lemon juice 2 ⅓ cup all-purpose flour ⅛ teaspoon salt 1 recipe Cinnamon Sugar 1 recipe Lemon Glaze Cinnamon Sugar 2 tablespoon sugar ½ teaspoon ground cinnamon Lemon Glaze 2 cup sifted confectioners sugar 2 tablespoon milk 2 teaspoon fresh lemon juice ¼ teaspoon salt Directions Scrape seeds from vanilla bean pod with the tip of a small sharp knife; discard pod. In a food processor combine vanilla bean seeds, sugar, anise seeds, and lemon peel; cover and pulse several times with on/off turns until combined. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar mixture and lemon juice. Beat until fluffy, scraping sides of bowl occasionally. Beat in flour and salt until combined. Divide dough in half. Cover and chill 1 hour or until dough is easy to handle. Preheat oven to 275°F. On a lightly floured surface, roll half of the dough at a time to 1/2 inch thick. Using a 2- to 2 1/2-inch star cookie cutter, cut out dough; reroll scraps as necessary (if necessary, chill scraps before rerolling). Sprinkle cutouts with Cinnamon Sugar. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 35 to 40 minutes or until edges are firm to the touch. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely. Spoon Lemon Glaze evenly over cookies. Let cookies stand until glaze is set. Cinnamon Sugar In a small bowl stir together sugar and cinnamon. Lemon Glaze Beat together 2 cups sifted confectioners sugar, 2 tablespoons milk, 2 teaspoons fresh lemon juice and 1/4 teaspoon salt until well blended and smooth. To Store: Layer unglazed cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Spoon Lemon Glaze evenly over cookies. Let cookies stand until glaze is set. Rate it Print Nutrition Facts (per serving) 231 Calories 10g Fat 33g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 231 % Daily Value * Total Fat 10g 13% Saturated Fat 7g 35% Cholesterol 27mg 9% Sodium 90mg 4% Total Carbohydrate 33g 12% Total Sugars 20g Protein 2g Vitamin C 1.2mg 6% Calcium 10.1mg 1% Iron 0.7mg 4% Potassium 28mg 1% Folate, total 32.3mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.