ITALIAN ANISE COOKIES
Delicious anise cookies.
Provided by ajv2001
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 40
Number Of Ingredients 8
Steps:
- Beat eggs together in a large bowl. Gradually stir white sugar into beaten eggs until smooth. Slowly pour vegetable oil and anise oil into sugar mixture until incorporated. Mix flour and baking powder together in a separate bowl; slowly add to sugar mixture, stirring with a wooden spoon until dough is dry.
- Refrigerate dough, 30 minutes to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Roll dough into walnut-size balls and arrange on the prepared baking sheet.
- Bake in the preheated oven until cookies are crisp around the edges, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
- Mix confectioners' sugar and milk together in a bowl until desired consistency is reached. Dip a fork into the icing and drizzle over cookies. Allow icing to harden.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 18.7 g, Cholesterol 18.7 mg, Fat 4.9 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 80.8 mg, Sugar 6.6 g
ITALIAN GRANDMOTHER ANISE COOKIES
This is my grandmother's recipe, but since I didn't have a chance to know her I think of them as my mom's cookies. She uses 5 pounds of flour in her batch because she makes them once a year for the family reunion, so I whittled her recipe down into a 4 dozen batch. The amount of anise is up to you. If you think you didn't add enough anise to the cookies, you can add some to the icing. I like to leave some of them unfrosted since they're pretty darn good plain.
Provided by lalalucy
Categories Dessert
Time 35m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, sugar and heaping tablespoon of baking powder.
- In another bowl whisk together the eggs, vegetable oil and anise extract.
- Combine wet and dry ingredients. Dough will be sticky, add up to an extra 1/4 cup of flour if needed.
- Shape cookies as desired (lightly oiled hands will help). One way to do it: roll about 2 tablespoons of dough between hands until you have a rope, fold rope in half and twist. You can also just make little dough patties.
- Place on ungreased cookie sheets. Bake at 350 degrees for 10 minutes (this is good for dark nonstick sheets, you might need to bake a little longer if using airbake sheets).
- Remove from cookie sheets and let cool completely.
- To make icing, melt butter then add milk. Gradually mix in powdered sugar. Add more sugar or milk until at desired spreading consistency.
- Frost cookies. Icing will harden quickly so add non-pareils or other sprinkles immediately after frosting each cookie.
Nutrition Facts : Calories 230.6, Fat 6.8, SaturatedFat 1.6, Cholesterol 41.6, Sodium 70.7, Carbohydrate 38.8, Fiber 0.6, Sugar 22.4, Protein 3.5
ITALIAN COOKIES WITH ANISE
Every family reunion since I can remember my great Aunt Nin brings anise-flavored Italian cookies that everybody loves. I figured out her exact recipe by trial and error but don't tell her! Sprinkle with nonpareils or sprinkles when icing is still wet, but hurry, they dry fast!
Provided by AliciaVR6
Categories World Cuisine Recipes European Italian
Time 55m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and sugar for dough together in a bowl with an electric mixer until creamy. Add eggs, vanilla extract, and anise extract and blend. Combine flour and baking powder in a separate bowl; stir into butter mixture until blended.
- Take a ping pong-sized ball of dough and roll between your hands to form a rope. Connect the ends and twist into a figure 8 shape. Place on an ungreased baking sheet. Repeat with remaining dough.
- Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- Mix milk into confectioners' sugar for icing, stirring slowly. Add the anise extract and vanilla extract.
- Dip cooled cookies into the icing face-down and lay on wax paper or a wire rack.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 17.8 g, Cholesterol 22.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 27.1 mg, Sugar 9.7 g
EASY ANISE COOKIES
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Beat eggs and brown sugar together in a large bowl until smooth. Stir anise seed and salt into the egg mixture.
- Dissolve baking soda in hot water; stir into the egg mixture. Add flour and mix into a dough. Form into 36 small balls.
- Spread white sugar into a wide, shallow dish. Roll the cookie dough balls in the sugar to coat. Arrange onto prepared baking sheets about 1 inch apart.
- Bake in preheated oven until edges are crispy, about 10 minutes.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 26.8 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 76.9 mg, Sugar 14.6 g
CHOCOLATE ANISE COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
- Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
- Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.
CRISP ANISE COOKIES
These cookies are wrapped in the spirit of the season. Fresh out of the oven, they have a wonderfully chewy center. Over time, the centers become more crisp, reminiscent of biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Sift flour, baking powder, salt, and anise in a medium bowl. Whisk eggs with a mixer on medium speed. Slowly add sugar, increase speed to high, and whisk until thick and glossy, about 10 minutes. Reduce speed to low, and add flour mixture, whisking until just combined.
- Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch tapered mounds on baking sheets lined with nonstick baking mats, spacing them 1 inch apart. Bake until firm, 10 to 12 minutes. Let cool on sheets on wire racks.
ITALIAN ANISE COOKIES WITH ICING AND SPRINKLES
These delicate cake-like cookies are glazed with icing and topped with colorful candy sprinkles. They have a mild anise flavoring, which is very typical of Italian baked goods. My family always served these cookies at holidays, weddings or special celebrations, but now that I know the recipe, I can enjoy them all year long!
Provided by CookinDiva
Categories Drop Cookies
Time 1h10m
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract.
- Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
- Use a 1 T. cookie scooper to make simple round drop cookies - use wet fingers to pat any rough edges OR for an Easter-Egg look, roll 1 T. dough into an elongated ball.
- Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).
- For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Also, I like to divide the mixture in thirds, and then add ONE DROP of food coloring to each batch (pink, green, yellow).
- Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.
- Allow icing to harden overnight; then store in air-tight containers or freeze.
Nutrition Facts : Calories 89.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 20.3, Sodium 54.1, Carbohydrate 14.7, Fiber 0.2, Sugar 8.4, Protein 1.4
FROSTED ANISE SUGAR COOKIES
These soft, cake-like cookies have a pleasant anise flavor that's distinct but not overpowering. I add red and green sprinkles for Christmas, but you could decorate them to suit any occasion.-Janice Eanni, Willowick, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 7 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve spreading consistency. Dip tops of cookies into glaze. If desired, decorate with sprinkles. Let stand until set.
Nutrition Facts : Calories 82 calories, Fat 3g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 42mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
TRADITIONAL ANISE COOKIES
This authentic anise cookie is my mothers recipe. The use of anise oil (available behind the counter from your pharmacist)sets this cookie apart from the rest. You can make these cookies in November and store them in a tightly covered tin to let them age and mellow, ready for Christmas.
Provided by BonnieZ
Categories Drop Cookies
Time 1h30m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 4
Steps:
- With a Kitchenaid mixer: beat eggs 20 minutes with 2 cups of granulated sugar (yes I mean 20 minutes as this is what will make the cookies light as a feather with a crisp melt in you mouth top crust).
- Add flour gradually, beating well after each addition. Add 1 tsp anise oil and blend well.
- Drop by tablespoonsful onto greased cookie sheets and let stand in a draft free place overnight.
- Bake in a 375°F oven for 10 minutes until light golden but do not brown.
- Cool on baking racks thoroughly before storing.
- Store in a tightly covered cookie tin (not plastic).
- The longer you let the cookie age, the better it will be.
ANISE SUGAR COOKIES
As much as I love giving away my baking, a few goodies-like these anise Christmas cookies-are keepers. The light flavor and melt-in-your-mouth texture make them one of my favorite anise recipes. -P Marchesi, Rocky Point, Long Island, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, aniseed, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. , Shape into 1-in. balls; place on greased baking sheets. Flatten with a glass dipped in sugar., Bake at 375° for 8-10 minutes or until set. Cool on wire racks. If desired, decorate cookies with frosting and sprinkles.
Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 95mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ANISE COOKIES IV
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the shortening, sugar and eggs until smooth. Stir in the anise extract. Combine the flour and baking powder; stir into the wet ingredients. Scoop out spoonfuls and roll into balls. Place balls 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Frost when cool if desired.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 12.2 g, Cholesterol 23.3 mg, Fat 5 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 38.9 mg, Sugar 4.2 g
GERMAN ANISE CHRISTMAS COOKIES (SPRINGERLE)
This are an old favorite made during holidays. They are very crisp, almost hard; good dunking cookies
Provided by MARBALET
Categories World Cuisine Recipes European German
Yield 36
Number Of Ingredients 7
Steps:
- Sift together the flour and baking powder, set aside. In a large bowl, whip the eggs and sugar until thick and light. Stir in the lemon zest and ground anise. Add the flour mixture, mix well. Cover and chill dough for about an hour.
- On a lightly floured surface, roll the dough out to 1/2 inch thickness. Traditionally, you would roll over the dough with a springerle rolling pin, but the dough can be cut into small shapes of any kind. Place cookies 1/2 inch apart on baking sheets, sprinkle with anise seed and leave out uncovered, overnight.
- Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 25 to 30 minutes.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 24.8 g, Cholesterol 20.7 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.2 g, Sodium 21.8 mg, Sugar 12.4 g
FROSTED ANISE COOKIES
I love anise flavoring, and my nana loved sugar cookies, so I put them together. These have a soft, from-scratch texture. It's hard to stop at just one! -Rachele Angeloni, North Providence, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool completely., Spread cookies with frosting and decorate with sprinkles. Let stand until set. Store in an airtight container.
Nutrition Facts :
ANISE SEED-CINNAMON COOKIES: BISCOCHITOS
Provided by Robert Irvine : Food Network
Categories dessert
Time 40m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Lightly grease baking sheets.
- In a small bowl combine sugar, orange zest, and sherry, and set aside to let flavors infuse the sugar. In a large mixing bowl, thoroughly combine flour, baking powder, anise seed, and salt. In another bowl, beat the lard with an electric mixer until fluffy. Add lard and infused sugar to flour mixture and knead until it forms a cohesive mass. On a floured surface, roll dough to a thickness of 1/4-inch. Cut into rectangles and pinch 1 of the short sides into deditos (little toes) which will spread apart when baking.
- For the topping, combine cinnamon with sugar in a small bowl. Brush rectangles with beaten egg and sprinkle with topping. Transfer cookies with a spatula to baking sheet and bake 8 to 10 minutes until crispy and edges are just beginning to turn golden. Serve with cota tea or atole.
SELF-FROSTING ANISE COOKIES
An old German recipe I found in my recipe collection, similar to the cookies commercially sold around Christmas time. Prep time doesn't include standing time.
Provided by L DJ3309
Categories Drop Cookies
Time 59m
Yield 10 dz
Number Of Ingredients 6
Steps:
- Sift flour, baking powder and salt together several times.
- Beat eggs at low speed until frothy, turn mixer to medium, slowly, gradually beat in sugar (about 1 tbl at a time) Turn mixer to a low speed; add sifted dry ingredients slowly, beat 15 minutes longer, blend in anise.
- Using small cookie scoop or teaspoon drop onto greased cookie sheets,work quickly.
- Allow to stand in a cool place several hours or over night, the top of the cookie should be dry to the touch.
- Bake at 325 F about 14 minutes, should not brown.
- Makes about 10 dz.
BROWN SUGAR-ANISE COOKIES
This big, irresistible cookie takes almost no time to make, and is great for those occasions when you want a delicious treat, fast. If you think you don't like anise seeds, you might enjoy their fragrant notes in this recipe, but you can always use sesame seeds instead. Or leave them out altogether - these cookies are still good with just sugar (use turbinado if you don't have sanding or sparkling sugar). You can keep the rolled-out dough in the freezer, and throw it in the oven for a dinner party. With a little sorbet or ice cream, you have a dessert ready for company.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 40m
Yield About 30 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Combine 2 cups flour, the cornstarch and salt in a medium bowl, and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and light brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla paste and beat on medium speed until well combined, scraping bowl as needed.
- Add the flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Divide dough in two, wrap each piece in plastic wrap, and flatten into disks. Chill until firm, at least 1 hour and up to 3 days.
- Place one piece of dough on a lightly floured sheet of parchment, or a silicone baking mat, and flour both sides of the dough and the rolling pin. Roll dough into an oblong oval that is roughly 7-by-10 inches and a generous 1/4-inch thick. Prick all over with a floured fork. Repeat with the second piece of dough. Slide rolled dough on parchment paper onto a baking sheet, and freeze until firm, about 10 minutes.
- Lightly beat the egg white with 1 teaspoon water to thin it out. Lightly brush the top of the dough with the egg white, and sprinkle with the anise seeds, pressing gently to adhere. Sprinkle with the sanding sugar, then bake until turning deeply golden at the edges, 15 to 17 minutes.
- Let cool on the baking sheet. After about 5 minutes, use a knife, pastry wheel or pizza cutter to cut crosswise into 3/4-inch strips. Alternatively, let cool and serve whole, allowing guests to break into pieces. Cookies will keep in an airtight container at room temperature for 1 week.
ANISE & WINE COOKIES
My grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.-Julia Meyers, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk 1 cup sugar, oil, wine, aniseed and salt until blended. Gradually stir in enough flour to form a soft dough. Cover; let rest 1 hour., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each into a ring, pinching ends together to seal. Dip tops of cookies into remaining sugar. Place 1 in. apart on greased baking sheets., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 92 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE ANISE COOKIES BISCOTTI
This has a mild anise flavor and is not as hard as some biscotti. Recipe from the foodnetwork and Giada De Laurentiis.
Provided by cookiedog
Categories Dessert
Time 1h30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper.
- Whisk the flour, baking powder, and salt in a medium bowl to blend.
- Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
- Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet.(I spooned the dough directly on the parchment lined cookie sheet in a log shape and gently shaped it with my fingers).
- Bake until light golden, about 30 minutes. Cool 30 minutes.
- Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.
Nutrition Facts : Calories 136.1, Fat 6.5, SaturatedFat 3.8, Cholesterol 27.8, Sodium 54.3, Carbohydrate 18.8, Fiber 0.7, Sugar 10.1, Protein 1.9
BISCOCHITOS/BIZCOCHITOS - ANISE SEED COOKIES
Usually every Christmas gathering in New Mexico serves these wonderful biscochitos. Biscochitos are said to be native to New Mexico, where they are traditionally made with lard. Other names associated with biscochitos are names such as Polvorones or Mexican Wedding Cookies. In Spain they are called Mantecosos. As the "Original...
Provided by Teresa Morgan
Categories Cookies
Number Of Ingredients 3
Steps:
- 1. Make Sugar-Cinnamon Mixture; set aside. Cinnamon-Sugar Mixture: 1/4 cup granulated sugar 1 table spoon ground cinnamon. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside. In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and wine, and stir until well blended. On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
ANISE-ORANGE COOKIES
Serve these flavorful cookies with Supremed Citrus for a light dessert after a heavy meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Whisk together flours, anise, and salt in a medium bowl.
- Put sugar and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed for 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Reduce speed to medium. Mix in juice and egg. Add flour mixture; mix until just combined.
- Working in batches, spoon batter into a pastry bag fitted with a 1/2-inch plain round tip (such as Wilton No. 1A). Pipe 3 1/2-inch-long lines onto parchment-lined baking sheets, making the ends slightly thicker than centers. Bake cookies until edges and bottoms are golden brown, 12 to 14 minutes. Let cool on sheets on wire racks 5 minutes. Using a spatula, transfer cookies to rack; let cool completely.
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