I am tweaking a cookie recipe. The cookie is made with anise extract only in the cookie and the frosting. I am trying to up the flavor factor, make it stronger, more complex. I don't want to just add additional anise extract (already has 3 tsp, but there are 6.5 c. flour). I am afraid if I add more, the dough will get stickier and the final product should result in a smooth rounded cookie, similar in shape to a higher egg yolk. If the dough is too sticky, the resulting cookie is uneven andfull of little points. Would adding a tsp of vanilla up the flavor complexity? I don't want to change the flavor, I want the anisette profile but what exactly would vanilla add? The cookie itself is almost bland, one note. It is made with butter flavored crisco to keep it more cake like and softer, so it gets no flavor from actual butter and no salt. Many recipes that call for a flavored extract besides vanilla, also seem to include vanilla also so I thought it might add a different note. Or perhaps a citrus zest? Something subtle but complimentary? I need help please.