1 cup whipping cream
3 tablespoons corn syrup
2 tablespoons vanilla extract
1 teaspoon anise oil
1 (10 ounce) package white baking chocolate
1 (1 ounce) square anise candied cherries
3 tablespoons chopped pecans
In a medium bowl, beat whipping cream before adding corn syrup. Mix in vanilla extract. Stir in anise oil; beat in cherries and pecans. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until completely set and slightly sticky. Allow cookies to cool on baking sheet for 3 minutes before removing to a wire rack to cool completely. Dust with chocolate glaze when cool. Store in an open container in refrigerator.
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