Wheel Cookies

These old-fashioned wheel cookies get their name from the crisscross fork pattern pressed into each one before baking, creating a ridged surface that crisps up beautifully in the oven.

Ground almonds in the dough add a nutty richness and tender crumb, while currants give little bursts of chewy sweetness scattered throughout. The real character comes from the anise seeds. That warm, licorice-like flavor paired with cinnamon gives these cookies an almost European bakery quality that’s hard to pin down but impossible to stop eating.

The dough comes together fast. Dry ingredients mixed first, then melted butter and a beaten egg stirred in to form a soft dough. Roll into walnut-sized balls, flatten with a fork, and they bake at a hot oven temperature for just 10 to 12 minutes.

Chef Tips

• Cool the melted butter before adding it to the dry ingredients. Hot butter can start cooking the egg and make the dough greasy.
• Don’t over-flatten with the fork. A gentle press is enough to create the pattern while keeping the cookies thick enough to stay chewy in the center.
• These bake at a higher temperature than most cookies, so watch them closely after the 10-minute mark. They go from lightly golden to overbaked quickly.

Variations

• Swap currants for dried cranberries for a tart, festive twist.
• Replace anise seeds with fennel seeds for a milder, slightly sweeter licorice note.
• Dip cooled cookies halfway in melted dark chocolate for an elegant finish.