German Anise Drops Anisscheiben Recipes
GERMAN ANISE DROPS (ANISSCHEIBEN)
Make and share this German Anise Drops (Anisscheiben) recipe from Food.com.
Provided by Olha7397
Categories Drop Cookies
Time 22m
Yield 4 doz
Number Of Ingredients 5
Steps:
- Beat the eggs, sugar, and anise oil until thick and piled softly.
- Sift flour and baking powder together, add in fourths to egg sugar mixture, blending thoroughly after each addition.
- Drop by teaspoonfuls 2 inches apart onto greased cookie sheets.
- Set cookie sheets aside in a cool place (not in refrigerator) 8 to 10 hours or overnight. Do not cover and do not disturb!
- Bake at 350°F 5 to 7 minutes. About 4 dozen cookies.
- Canadian Family Cookbook.
Nutrition Facts : Calories 425.9, Fat 3.4, SaturatedFat 1, Cholesterol 122.7, Sodium 64.3, Carbohydrate 90, Fiber 1.4, Sugar 50.3, Protein 9
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
ANISE DROPS
These cookies have a mild licorice flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl; set aside.
- Put eggs in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until eggs are fluffy, about 3 minutes. Gradually beat in the sugar until incorporated, about 3 minutes. Mix in anise extract. Reduce speed to low; mix in flour mixture. Transfer to a pastry bag fitted with a coupler or a 1/2-inch plain tip (such as an Ateco No. 806). Pipe 1 3/4-inch rounds onto baking sheets lined with parchment paper, spacing 1/2 inch apart.
- Bake cookies, rotating sheets halfway through, until tops crack and cookies are very pale, 8 to 9 minutes. Transfer to wire racks using a spatula; let cool.
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
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
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