Best Mary Mazzies Anise Cookies Recipes

ANISE SUGAR COOKIES

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.

ITALIAN GRANDMOTHER ANISE COOKIES

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.

ANISE COOKIES

Steps:

• Stir all ingredients together.
• Roll into balls about the size of a walnut.
• Bake in oven at 400°F.
• Remove from oven.
• Dip into sugar and cinnamon.

SELF-FROSTING ANISE COOKIES

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.

STAR ANISE-HONEY COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar and honey until blended. Beat in eggs. In another bowl, whisk flour, baking soda and star anise; gradually beat into sugar mixture., Divide dough in half. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 4-6 minutes or until edges are light brown. Remove from pans to wire racks to cool.

ANGINETTI CREAM PUFF COOKIES

Steps:

• Prepare anginetti by slicing off tops. Hold aside.
• Drain crushed pineapple, leaving a little juice.
• Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
• Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
• Drop filling from tablespoon onto bottom layers of cookies, replace top.
• Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
• This recipe can be cut in half.

GRAMMY'S ANISE COOKIES

Steps:

• Preheat oven to 350.
• Dump ingredients into a large mixing bowl and mix until well blended.
• Form walnut sized ball of dough and place 3 inches apart on an ungreased cookie sheet.
• Use a small glass (or a child's palm) to flatten the cookie dough.
• Bake 12 to 15 minutes or until golden.