ANISE COOKIES
These anisette cookies will have all your guests swooning. These classic Italian goodies are a holiday favorite, make a batch for your next gathering!
Provided by Amanda Formaro
Categories Desserts
Time 25m
Number Of Ingredients 10
Steps:
- Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.
- Next time I will be more careful with the flour, I think I added a bit too much. The tops of my cookies cracked. I also used my cookie scoop and filled it half way, which seemed to work pretty well.
- Mix milk GRADUALLY into confectioners' sugar to make a thick glaze... make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.
- I dipped and sprinkled 5 at a time, that seemed to be the magic number before the glaze would start to harden.
Nutrition Facts : ServingSize 1 cookie, Calories 63 kcal, Carbohydrate 10 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 19 mg, Fiber 1 g, Sugar 5 g
BISCOCHITOS
Biscochitos are a shortbread-like cookie flavored with cinnamon and anise. They're easy to make and are delicious for the holidays!
Provided by Kelsie
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, and salt together into a medium bowl.
- Beat the butter and shortening together in a large bowl with an electric mixer set to medium speed. When the mixture is very creamy, add add 3/4 cup sugar, the egg, the anise, and the vanilla, then beat to combine.
- Scrape down the sides and bottom of the bowl, then turn mixer to low and beat in the dry ingredients until just incorporated-don't over-mix, the dough will be crumbly.
- With mixer still on low, beat in 1/4 cup of brandy. If necessary, continue adding brandy 1 tablespoon at a time to make a firm, cohesive dough.
- Divide the dough into 2 equal portions and wrap each with plastic wrap. Chill for 30 minutes (or up to 1 day).
- Preheat the oven 350 degrees. Line 2 large baking sheets with parchment paper or spray with cooking spray.
- Working with 1 portion of dough at at time, roll out to 1/4-inch thickness on a lightly floured work surface. Cut with a 2 1/2-inch cookie cutter.** Arrange cut-out cookies 2 inches apart on prepared baking sheets.
- Bake 10 to 16 minutes, until lightly browned. Cool on baking sheets for 1 minute, then transfer to a wire rack set on a large rimmed baking sheet (or any surface that's easy to clean).
- While cookies are still hot, stir together the remaining 1/3 cup sugar and the cinnamon. Dust the hot cookies with the cinnamon sugar mixture, then let the cookies cool.
- Uneaten cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
BUTTERY 3-INGREDIENT SHORTBREAD COOKIES
With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
SPRINGERLE COOKIES
Use these intricately molded cookies to dramatize the sides of a layer cake; for additional wow factor, apply a tinted glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 to 5 dozen
Number Of Ingredients 11
Steps:
- Dissolve baking powder in milk in a small bowl. Whisk eggs with a mixer on high speed until very thick and pale, about 10 minutes. With machine running, slowly add sugar, beating until smooth and creamy. Add butter, 1 tablespoon at a time, beating after each addition. Beat in milk mixture, salt, anise extract, and lemon zest until just combined.
- Reduce speed to medium-low. Add 6 cups flour, 1 cup at a time, mixing well after each addition. Remove bowl from mixer, and stir in remaining 3 cups flour, 1 cup at a time, until flour is incorporated and dough is stiff.
- Transfer dough to a floured surface, and knead until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces, and wrap in plastic wrap.
- Dust surface and springerle mold with confectioners' sugar. Roll out 1 disk of dough at a time to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough from sides of mold. Gently coax dough out of mold with fingertips and onto baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Let stand, uncovered, for 24 hours.
- Preheat oven to 220 degrees. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. (They should not color; reduce oven temperature to 200 degrees if cookies start to color.) Let cookies cool on sheets on wire racks. Cookies will keep, unglazed and covered, for up to 2 to 3 weeks.
- Make the glaze: Mix lemon extract and a pinch of luster or petal dust in a small bowl, adding more dust as needed to get desired color. (You will need only a little dust; the mixture should remain runny). Using a very fine paintbrush, brush the tinted extract onto the flat portion of each cookie around the relief. Using a clean, damp paintbrush, remove smudges. Mix additional extract and luster or petal dust in 1/2 teaspoon increments as needed.
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.
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Anise Shortbread Sandwich Cookies
Anise shortbread sandwich cookies are a popular type of cookie that has a unique flavor and texture. These cookies are made with a combination of anise extract and butter that create a rich and buttery flavor that is perfect for any occasion. The cookies are also sandwiched together with a layer of cream filling that adds an extra layer of sweetness and richness.History and Origins
Shortbread cookies are believed to be originated in Scotland in the 12th century. The original recipe consisted of only three ingredients, which were oatmeal, fat, and a sweetener. It was said to have been a staple of Scottish Highlanders for centuries. However, the anise shortbread sandwich cookies recipe is believed to have originated in Italy and has been a staple in their cuisine for centuries.Ingredients
To make the anise shortbread sandwich cookies, you will need the following ingredients:- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon anise extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 cup powdered sugar
Preparation
To prepare the anise shortbread sandwich cookies, follow these steps:- Preheat your oven to 350 degrees Fahrenheit.
- In a bowl, cream together the butter, sugar, and anise extract until smooth and well combined.
- In another bowl, whisk together the flour and salt.
- Add the flour mixture to the butter mixture in two parts, mixing until just combined after each addition.
- Turn the dough out onto a lightly floured surface and knead briefly until it comes together in a smooth ball.
- Divide the dough into two equal parts and roll out each part to a thickness of about 1/4 inch.
- Using a cookie cutter, cut out rounds of dough and place them on a baking sheet lined with parchment paper.
- Bake the cookies for 12-15 minutes or until lightly golden brown on the edges.
- Remove the cookies from the oven and let them cool completely on the baking sheet.
- In a separate bowl, whisk together the heavy cream and powdered sugar until soft peaks form.
- Spoon about a tablespoon of the cream filling onto the bottom of one cookie and place another cookie on top of it, gently pressing down to create a sandwich.
- Repeat until all the cookies are sandwiched together.
Variations and Tips
The anise shortbread sandwich cookies recipe can be adjusted to suit your preferences by adding or subtracting ingredients. For example, you can replace the anise extract with vanilla or almond extract for a different flavor. You can also roll the dough in sugar before cutting out the rounds to add more sweetness and texture. When making these cookies, it is important to make sure that the butter is at room temperature before creaming it with the sugar and anise extract. This will ensure that the dough is smooth and easy to work with. Additionally, it is important not to overwork the dough when kneading it as this can cause the cookies to become tough.Conclusion
If you're looking for a unique and flavorful cookie recipe, the anise shortbread sandwich cookies recipe is definitely worth trying. With its rich and buttery flavor and creamy filling, these cookies are sure to be a hit with everyone. Whether you're looking for a sweet treat to enjoy with your afternoon tea or a dessert to impress your guests, these cookies are sure to satisfy your cravings.Ingredients
The first tip is to use high-quality ingredients. When making Anise Shortbread Sandwich Cookies, the ingredients matter the most. You should use top-notch ingredients to achieve the best results. Here are the ingredients you need to make Anise Shortbread Sandwich Cookies:- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tablespoon anise extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry preserves
- 1/2 cup confectioners’ sugar
Equipment
The second tip is to use proper equipment. To make Anise Shortbread Sandwich Cookies, you need a few kitchen tools that will make your job easy. Here are the tools you’ll need:- Baking sheets
- Parchment paper
- Electric mixer
- Bowl scraper
- Rolling pin
- Cookie cutter
- Offset spatula
Recipe
The third tip is to follow the recipe closely. While you can make some variations, it is generally recommended that you stick to the recipe as closely as possible to get the desired results. Here’s a basic recipe for Anise Shortbread Sandwich Cookies:Instructions
- Preheat the oven to 325°F.
- In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer.
- Add the anise extract and mix well.
- Gradually add the flour and salt to the mixture until well combined.
- Divide the dough into two equal portions and shape each portion into a disk.
- Wrap the disks in plastic wrap and refrigerate for 30 minutes.
- On a lightly floured surface, roll each disk to 1/8-inch thickness.
- Cut the dough into rounds using a cookie cutter.
- Arrange the cookies on a baking sheet lined with parchment paper.
- Bake for 18-20 minutes, or until the edges are light golden in color.
- Cool the cookies on a wire rack.
- Spread the raspberry preserves on half of the cookies, then top with the remaining cookies to make a sandwich.
- Sift confectioners’ sugar over the top of the cookies using a fine-mesh sieve.
Tips
Now that you know the recipe for Anise Shortbread Sandwich Cookies and the equipment required, it’s important to pay attention to these tips to make sure your cookies come out perfect:- Use unsalted butter that’s at room temperature. Softened butter ensures smooth mixing and easy handling of the dough.
- Don’t overmix the dough. Mix only until the flour is well combined, as overmixing will make the cookies tough.
- Chill the dough before rolling it out to make sure it’s firm and easy to handle. This will also help the cookies maintain their shape while baking.
- Cut the cookies in uniform sizes using a cookie cutter to ensure even baking. You can also use different shapes of cookie cutters to add variety.
- Bake the cookies in batches, one sheet at a time, to ensure even baking. Turning the sheet halfway through baking also ensures even baking and browning.
- Cool the cookies completely on a wire rack before sandwiching them with raspberry preserves.
- Don’t spread too much raspberry preserves, or it might ooze out when you put the sandwich together.
- Sift the confectioners’ sugar over the top of the cookies after sandwiching them. It gives them a nice finishing touch.