Best German Anise Drops Anisscheiben Recipes
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.
ANISE COOKIES (SPRINGERLE)
This is a 100 year old recipe from Germany. I use it every Christmas. Its traditionally served with black coffee to dunk the cookie in. I prefer to eat them when they are still warm as the lemon flavor and the anise is a wonderful combination and the lemon is stronger at that time.
Provided by Judy
Categories World Cuisine Recipes European German
Yield 25
Number Of Ingredients 6
Steps:
- In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
- On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
- The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.
Nutrition Facts : Calories 169.6 calories, Carbohydrate 39.3 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 20.2 mg, Sugar 18.9 g
ANISE DROPS
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
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
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
ANISE DROP COOKIES
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
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.
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