ANISE COOKIES IV
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the shortening, sugar and eggs until smooth. Stir in the anise extract. Combine the flour and baking powder; stir into the wet ingredients. Scoop out spoonfuls and roll into balls. Place balls 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Frost when cool if desired.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 12.2 g, Cholesterol 23.3 mg, Fat 5 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 38.9 mg, Sugar 4.2 g
EASY ANISE COOKIES
Anise seed gives packaged sugar cookie mix sophisticated flavor.
Provided by McCormick
Categories Cookies and Brownies,
Yield 18
Number Of Ingredients 2
Steps:
- Stir anise seed into sugar cookie mix.
- Prepare and bake according to package directions.
Nutrition Facts : Calories 164 Calories
EASY ANISE COOKIES
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Beat eggs and brown sugar together in a large bowl until smooth. Stir anise seed and salt into the egg mixture.
- Dissolve baking soda in hot water; stir into the egg mixture. Add flour and mix into a dough. Form into 36 small balls.
- Spread white sugar into a wide, shallow dish. Roll the cookie dough balls in the sugar to coat. Arrange onto prepared baking sheets about 1 inch apart.
- Bake in preheated oven until edges are crispy, about 10 minutes.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 26.8 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 76.9 mg, Sugar 14.6 g
TRADITIONAL ANISE COOKIES
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
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.
ANISE SUGAR COOKIES
As much as I love giving away my baking, a few goodies-like these anise Christmas cookies-are keepers. The light flavor and melt-in-your-mouth texture make them one of my favorite anise recipes. -P Marchesi, Rocky Point, Long Island, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 95mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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.
YA MAMMA'S FROSTED ANISE COOKIES (COPYCAT)
Adapted from Yankee magazine. Ya Mamma's is an Italian restaurant in Merrimack, NH and these cookies are supposedly served there. These are rather soft and puff up quite a bit - rather cakelike, in a way. These are not overly sweet and are best served with a cup of coffee to dunk them into. The anise extract is an absolute must - it has a licorice like flavor.
Provided by HeatherFeather
Categories Dessert
Time 30m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Cream butter, shortening,and sugar until smooth; add eggs and beat well.
- In another bowl, mix together flour, baking powder, and salt with a whisk.
- Add flour mixture to butter mixture along with anise extract and cream and,using a wooden spoon, mix well.
- Form dough into small balls and place onto ungreased cookie sheets several inches apart.
- Flatten slightly (using a sugared glass or the palm of your hand) and bake approximately 12 minutes.
- Remove to racks to cool then frost.
- For frosting, melt butter over low heat in a small saucepan.
- Add sugar, milk, and anise extract and stir until smooth.
- Dunk tops or sides of cooled cookies into the icing, then dunk into a dish of sprinkles to decorate.
- Frosting will harden once it dries.
Nutrition Facts : Calories 135.2, Fat 4.3, SaturatedFat 2, Cholesterol 17.7, Sodium 96.8, Carbohydrate 22.3, Fiber 0.3, Sugar 12.4, Protein 1.8
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ANISE COOKIES RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (6)Estimated Reading Time 1 minServings 30
- Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat eggs, granulated sugar, butter, oil, and 1½ tsp. anise extract in a large bowl until smooth, light, and foamy, about 2 minutes. Reduce mixer speed to low and add dry ingredients; beat just to combine.
- Roll tablespoonfuls of dough into balls with your hands. Space at least 1" apart on 2 large parchment-lined baking sheets. Chill until very firm, about 1 hour.
- Arrange racks in upper and lower thirds of oven; preheat to 350°. Bake cookies, rotating sheets halfway through if coloring unevenly, until golden brown around the edges and tops are firm, 10–12 minutes. Let cool.
- When cookies are cool, whisk powdered sugar, remaining 1 tsp. anise extract, and 3 Tbsp. water in a large bowl until smooth (glaze should be the consistency of heavy cream; add water by the teaspoonful to loosen if needed). Gently toss cookies in glaze until lightly coated, letting excess drip back into bowl. Transfer to clean parchment-lined baking sheets (you can use a small offset spatula for this, but the glaze is pretty forgiving of any finger marks) and let sit until glaze hardens, about 2 hours.
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