Best Anisette Cookies I Recipes

ITALIAN COOKIES WITH ANISE

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.

ITALIAN ANISETTE COOKIES

Steps:

• In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
• In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
• Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
• Cover; refrigerate dough for several hours.
• Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
• Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
• Using a spatula, transfer cookies to a wire rack to cool.
• To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
• Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
• Makes approximately 3 1/2 dozen cookies.

ITALIAN ANISE COOKIES

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.

ANISETTE COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
• In a large bowl, beat eggs.
• Blend in vegetable oil, orange juice, almond extract, vanilla extract, lemon extract, and anise flavoring.
• Sift the flour with the sugar and baking powder.
• Add the flour mixture to the egg mixture.
• The dough will probably be sticky.
• Add additional flour until dough no longer sticks to your hands and can rolled.
• Pull off a piece of dough about the size of a walnut.
• Roll it into a rope and shape it into a knot.
• Place finished knots 2 inches apart on an ungreased cookie sheet.
• Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 15 minutes.
• Bottoms should slightly brown.
• Cool cookies on a wire rack.
• If desired ice with confectioner's sugar icing.