Anise Wine Cookies Recipes

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ANISE & WINE COOKIES



Anise & Wine Cookies image

My grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.-Julia Meyers, Scottsdale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4-1/2 dozen.

Number Of Ingredients 6

1-1/4 cups sugar, divided
1 cup canola oil
1 cup white wine or dry red wine
2 teaspoons aniseed, crushed
Dash salt
4 to 4-1/2 cups all-purpose flour

Steps:

  • In a large bowl, whisk 1 cup sugar, oil, wine, aniseed and salt until blended. Gradually stir in enough flour to form a soft dough. Cover; let rest 1 hour., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each into a ring, pinching ends together to seal. Dip tops of cookies into remaining sugar. Place 1 in. apart on greased baking sheets., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 92 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

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.

WINE COOKIES (ORIGINAL ITALIAN)



Wine Cookies (Original Italian) image

This Italian Wine Cookie recipe was handed down through many generations. Thay are a crisp, not-too-sweet, EASY TO MAKE cookie that are great with coffee or tea.

Provided by M. A.

Categories     World Cuisine Recipes     European     Italian

Yield 36

Number Of Ingredients 6

3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons white sugar
1 cup dry red wine
½ cup vegetable oil
⅓ cup granulated sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
  • Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 11 g, Fat 3.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 14 mg, Sugar 3 g

ANISE COOKIES II



Anise Cookies II image

These are really good! It's my mom's recipe, originally from Europe! Enjoy!

Provided by Dawn

Categories     Desserts     Cookies

Yield 30

Number Of Ingredients 7

4 eggs, separated
2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 tablespoon ground anise seed
1 tablespoon cold water

Steps:

  • Beat egg whites with water until stiff.
  • In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
  • Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
  • The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
  • Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.

Nutrition Facts : Calories 79.7 calories, Carbohydrate 16.1 g, Cholesterol 24.8 mg, Fat 0.8 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 9.7 mg, Sugar 7.9 g

ANISE COOKIES



Anise Cookies image

This is a holiday tradition in my family for over 40 years. I got the recipe from my mom, for these German cookies. Actually, I am not a fan of anise, so I plan to make them with another flavoring. Recipe yield is unknown, I just entered a random value. Enjoy!

Provided by Michelle Berteig

Categories     Drop Cookies

Time 9h20m

Yield 48 cookies

Number Of Ingredients 5

3 eggs
2 cups sifted powdered sugar
2 cups sifted flour
3/4 teaspoon baking powder
3 drops anise oil or 1 teaspoon anise extract

Steps:

  • Beat eggs for 10 minutes.
  • Gradually add the sifted sugar and flour (flour was sifted with the baking powder); add flavoring.
  • Drop by teaspoonfuls on baking sheet covered with wax paper.
  • Let dry for at least 8 hours, then bake at 275F for approximately 8-10 minutes, or until VERY lightly browned.

Nutrition Facts : Calories 43, Fat 0.4, SaturatedFat 0.1, Cholesterol 13.2, Sodium 10.2, Carbohydrate 9, Fiber 0.1, Sugar 4.9, Protein 0.9

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