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July 16, 2015
At Home with Friends


Giant Cornmeal Anise Cookie

No matter what our parents told us, we all know it’s fun to play with food. Maybe not a food fight (at least in my house) but fun to play.

What better time than Game Night to have food to play with? So I made a giant cookie that my friends got to pass around and break apart. Watch the joy on your guests’ faces as they do this.

This is one of those recipes you’ll use over and over again. It’s got loads of flavor from the combination of lemon zest, almond extract and anise seeds, and it’s super simple to make.

It’s topped with sliced almonds and sugar. I used orange sanding sugar because it seemed perfect for Game Night but you can use regular sugar.

You can also make this a day or two ahead and store it room temperature. I even forgot to cover mine and it was still yummy.

The only problem with making this ahead is resisting the temptation to break off just a tiny nibble… No one will notice, right?

EVENT: Game Night
YEILD: One Giant Cookie
SERVES: 6-8 Depending on Other Dessert

¾ cup all purpose flour
¾ cup corn flour or fine ground yellow cornmeal
1 teaspoon anise seeds
¼ teaspoon baking powder
¼ teaspoon Kosher salt
3 tablespoons unsalted butter
½ cup granulated sugar
1 large egg
1 egg white
3 teaspoons grated lemon zest
2 tablespoons sliced almonds
1 tablespoons sanding sugar or regular sugar for topping

Parchment lined baking sheet


  1. Preheat oven to 350 degrees.

  2. Whisk together flour, corn flour, anise seeds, baking powder and salt.

  3. In stand mixer, beat butter and ½ cup sugar until pale and fluffy.

  4. Add in whole egg and lemon zest and almond extract.

  5. Reduce speed to low and add in flour mixture.

  6. Press dough into 1/4-inch thickness on parchment lined baking sheet.

  7. Beat egg white. Brush dough with egg white. Top with almonds and sanding sugar.

  8. Bake until golden, 20-25 minutes. Cool on a wire rack.

  9. Serve whole and ask guests to break off pieces.


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