Best Anise Hyssop Drop Cookies Recipes

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ANISE DROP COOKIES



Anise Drop Cookies image

When my husband and I were in college we would make a 2 hour drive to visit his German mother on long weekends. She would pack a coffee can full of these cookies for us to take back with us. Unfortuneately they would be gone by the time we drove back to our dorms. You cannot just eat one. I have tried other recipes, but this one...

Provided by L Bianchi

Categories     Cookies

Time 50m

Number Of Ingredients 5

2 eggs at room temperature
1 c white sugar
1/2 tsp anise extract or 1 teas. crushed anise seeds
1 1/2 c flour
1/4 tsp baking powder

Steps:

  • 1. Break eggs into measuring cup and add enough water, in necessary, to make 1/2 cup of liquid. Transfer to large mixing bowl and beat with an electric mixer until lemon colored, about 3 mintues. Slowly add sugar and beat until very thick, no less than 20 minutes.
  • 2. Meanwhile, sift flour and baking powder together in a small bowl. Line cookie sheets with parchment paper or silpat.
  • 3. Turn mixer to low. Add anise to the egg mixture, then slowly add the flour mixture. Beat another 3 mintues at medium speed.
  • 4. Use a pastry bag or small cookie scoop to place small mounds about 1 inches apart on the lined cookie sheets. Place these uncovered, undisturbed, unrefridgerated, on a countertop for 12 hours.
  • 5. Bake in a well pre-heated oven at 350 degrees for 12 mintues. Cool and store in an airtight container.

GERMAN ANISE DROPS (ANISSCHEIBEN)



German Anise Drops (Anisscheiben) image

Make and share this German Anise Drops (Anisscheiben) recipe from Food.com.

Provided by Olha7397

Categories     Drop Cookies

Time 22m

Yield 4 doz

Number Of Ingredients 5

2 extra large eggs (1/2 cup)
1 cup sugar
1/4 teaspoon anise oil
1 2/3 cups sifted all-purpose flour
1/4 teaspoon baking powder

Steps:

  • Beat the eggs, sugar, and anise oil until thick and piled softly.
  • Sift flour and baking powder together, add in fourths to egg sugar mixture, blending thoroughly after each addition.
  • Drop by teaspoonfuls 2 inches apart onto greased cookie sheets.
  • Set cookie sheets aside in a cool place (not in refrigerator) 8 to 10 hours or overnight. Do not cover and do not disturb!
  • Bake at 350°F 5 to 7 minutes. About 4 dozen cookies.
  • Canadian Family Cookbook.

Nutrition Facts : Calories 425.9, Fat 3.4, SaturatedFat 1, Cholesterol 122.7, Sodium 64.3, Carbohydrate 90, Fiber 1.4, Sugar 50.3, Protein 9

TRADITIONAL ANISE COOKIES



Traditional Anise Cookies image

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

4 large eggs
2 cups granulated sugar
2 cups sifted flour
1 teaspoon anise oil (not extract see above)

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 HYSSOP & ALMOND BUTTER COOKIES



Anise Hyssop & Almond Butter Cookies image

Make and share this Anise Hyssop & Almond Butter Cookies recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 32m

Yield 40 serving(s)

Number Of Ingredients 8

1 cup sugar
1/4 cup hyssop, anise hyssop florets removed from stem
1 extra large egg
12 tablespoons unsalted butter, in 12 pieces
1/2 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
3 ounces almonds, lightly toasted and coarsely chopped

Steps:

  • Combine sugar and florets in a food processor and pulse till blended.
  • Add egg and process about 1 minute.
  • Add butter and vanilla and process about 1 minute.
  • Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated.
  • Add almonds and just mix - do not over process.
  • Turn dough onto a lightly floured surface and gather into a ball.
  • Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 1½ to 2-inches in diameter.
  • Chill for 1 hour or till firm.
  • Preheat oven to 350°F.
  • Slice dough less than ¼-inch thick.
  • Place at least ½-inch apart on ungreased baking sheet.
  • Bake about 12 minutes or till edges are golden brown.

Nutrition Facts : Calories 88.4, Fat 4.8, SaturatedFat 2.3, Cholesterol 15.3, Sodium 39.3, Carbohydrate 10.2, Fiber 0.4, Sugar 5.1, Protein 1.4

ANISE DROPS



Anise Drops image

One of my mother's recipes that I loved when she made them at Christmas. Please note that yield is a big guess.

Provided by kmdipaolo

Categories     Drop Cookies

Time 25m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 7

3 eggs, at room temperature
1 cup sugar
2 tablespoons sugar
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon anise extract

Steps:

  • Beat eggs in a mixer at medium speed until fluffy. Then add sugar gradually. Continue to beat for 20 minutes more. Mix flour with baking powder and salt. Reduce the speed of the mixer, and add flour mixture to the eggs. Beat another 3 minutes. Add anise extract.
  • Drop by teaspoonfuls onto a nonstick cookie sheet. Let stand at least 8 hours. Bake at 350 degrees for 10 minutes.

Nutrition Facts : Calories 100.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 31.7, Sodium 78, Carbohydrate 20.9, Fiber 0.3, Sugar 11.4, Protein 2.2

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An to Anise Hyssop Drop Cookies

Anise hyssop drop cookies are a delectable treat made with the flowering herb, anise hyssop. These cookies are fluffy and have a sweet and floral flavor that is further enhanced by the herb. The addition of anise hyssop gives these cookies a unique taste that is different from traditional cookies. The anise hyssop herb is a member of the mint family and has a sweet aroma and flavor that is reminiscent of licorice. It is native to North America and can be found growing in fields, meadows, and gardens. The leaves and flowers of the herb are edible and are used in cooking for their sweet and floral flavor.
The Preparation
To make anise hyssop drop cookies, you will need to gather the following ingredients: - 1 cup all-purpose flour - ½ teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, at room temperature - 1/2 cup granulated sugar - 1 large egg - 1 tablespoon chopped fresh anise hyssop leaves - 1 teaspoon vanilla extract
The Process
1. Preheat your oven to 350°F (175°C). 2. In a medium-sized bowl, whisk together the flour, baking powder, and salt until well-combined. 3. In a large mixing bowl, cream together the unsalted butter and granulated sugar until pale and fluffy. 4. Crack the large egg into the mixture, whisking until well-incorporated and the mixture is smooth. 5. Fold in the chopped fresh anise hyssop leaves to the mixture, stirring until the herb is evenly distributed. 6. Add in the vanilla extract and stir until combined. 7. Slowly add in the flour mixture to the butter mixture, stirring until a dough is formed. 8. Lightly oil a baking tray and use a teaspoon to drop spoonfuls of the dough onto the tray, spacing them about two inches apart. 9. Bake for about 12-15 minutes or until the cookies are pale golden brown and set. 10. Once done, remove from the oven and let cool before serving.
The Health Benefits
Anise hyssop drop cookies are not only delicious but also have several health benefits. The herb anise hyssop is known for its anti-inflammatory properties that can help alleviate symptoms of pain and inflammation in the body. Additionally, anise hyssop is rich in antioxidants that can protect the body against oxidative stress and free radical damage.
The Conclusion
Anise hyssop drop cookies are an excellent option for anyone looking for a unique and flavorful twist on traditional cookies. The addition of anise hyssop gives these cookies a sweet, floral taste that is perfect for those looking for something different. With the added bonus of health benefits, these cookies are a great treat to enjoy any time of the day.
Anise hyssop is a beautiful aromatic herb that is widely used in cooking. It has a licorice-like flavor and is often used to flavor teas, syrups, and baked goods such as cookies. Anise hyssop drop cookies are easy to make and delicious. If you plan on making anise hyssop drop cookies, there are some tips that you should keep in mind to ensure that the cookies turn out perfect every time.

Choose the Right Type of Anise Hyssop

When making anise hyssop drop cookies, it is important to choose the right type of anise hyssop. There are two main types of anise hyssop; the purple-flowered and blue-flowered varieties. The purple-flowered variety is sweeter and has a milder anise flavor compared to the blue-flowered variety. The blue-flowered variety, on the other hand, is stronger and more concentrated in flavor. It is important to choose the right type of anise hyssop based on your preference and the recipe you are using.

Use Fresh Anise Hyssop

To get the best flavor from your anise hyssop, it is important to use fresh herbs. Fresh anise hyssop has a potent aroma and flavor compared to dried anise hyssop. You can grow your own anise hyssop in your garden or buy it fresh from the farmers' market. When using fresh anise hyssop, always rinse it thoroughly under cold water to remove any dirt or debris before using it in your recipe.

Chop the Anise Hyssop

To release the flavor and aroma of anise hyssop, it is important to chop it finely before using it in your recipe. This helps to release the essential oils of the herb and distribute them evenly throughout the cookie dough. You can chop the anise hyssop using a sharp knife or herb scissors. Be sure to remove any tough stems or woody parts of the herb before chopping it.

Don't Overmix the Dough

When making anise hyssop drop cookies or any other drop cookies, it is important not to overmix the dough. Overmixing the dough can result in tough, chewy cookies that do not spread or rise properly. Instead, mix the dough until the ingredients are just combined. The dough should be crumbly but hold together when pressed.

Chill the Dough

Chilling the dough before baking is an important step when making drop cookies. Chilling the dough for at least 30 minutes helps the cookies to hold their shape when baking. It also allows the flavors to meld together, resulting in a more delicious cookie. You can chill the dough in the refrigerator or freezer. It is important to cover the dough tightly with plastic wrap or a lid to prevent it from drying out.

Use a Cookie Scoop

To ensure that your anise hyssop drop cookies are uniform in size and shape, use a cookie scoop. A cookie scoop helps to portion the dough evenly and makes it easier to form perfectly round cookies. The size of the cookie scoop you use will depend on the recipe you are using.

Line the Baking Sheet

To prevent the cookies from sticking to the baking sheet and to make clean-up easier, line the baking sheet with parchment paper or a silicone baking mat. This also helps to distribute the heat evenly and prevent the cookies from burning on the bottom.

Bake in Small Batches

When baking anise hyssop drop cookies, it is best to bake them in small batches. This helps to ensure that the cookies bake evenly and maintain their shape. Overcrowding the baking sheet can result in cookies that spread and stick together while baking.

Don't Overbake

Overbaking the cookies can result in dry, crispy cookies that are not as tasty. It is important to bake anise hyssop drop cookies until they are just lightly golden on the edges. The cookies will continue to firm up as they cool, so it is important not to leave them in the oven for too long.

Cool Completely Before Serving

Before serving or storing the cookies, it is important to allow them to cool completely. This helps to prevent them from breaking or falling apart when handling. Once the cookies are cool, store them in an airtight container at room temperature for up to a week.

Conclusion

Making anise hyssop drop cookies is easy and fun. With these tips, you can ensure that your cookies turn out perfect every time. Remember to choose the right type of anise hyssop, use fresh herbs, chop the anise hyssop, don't overmix the dough, chill the dough, use a cookie scoop, line the baking sheet, bake in small batches, don't overbake, and cool completely before serving. With these tips, you can enjoy delicious anise hyssop drop cookies that are fragrant, flavorful, and perfectly baked.

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