My Nanas Aniseed Cookies Recipes

CHOCOLATE ANISE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
• Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
• Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.

MY NANA'S ANISEED COOKIES

Steps:

• Beat eggs until light.
• Slowly add the sugar and continue beating (3-5 min.).
• Add vanilla.
• Sift baking powder with flour and add.
• Add anise seed.
• Beat 5 more minutes.
• Line a large area with alumnium foil (I put 8 cookie sheet sized foil on the dining room table).
• Drop 1/2 teaspoon size of batter on foil sheets. (I drop 12 per sheet).
• Let dry at room temperature for 18 hours.
• Bake about 12 minutes at 350 degrees, or until slightly golden.

MY NANA'S LACE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix oats, brown sugar, flour, and salt together in a bowl. Stir in melted butter until well blended. Pour in egg and vanilla extract and mix until well blended.
• Drop dough by 1/2 teaspoonfuls, at least 2 inches apart, on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 4 to 5 minutes.
• Remove from the oven and let cool slightly until firm, 5 to 10 minutes. Transfer cookies to wire racks to cool completely. Continue baking remainder of cookies, 1 cookie sheet at a time, according to instructions.

NANA'S ANISE BISCOTTI

Steps:

• Preheat oven to 350°F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.
• Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely.
• Reduce oven temperature to 300°F. Transfer cooled logs to work surface. Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices. Arrange slices on baking sheets.
• Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.)

ANISEED COOKIES

Steps:

• Grease and flour baking sheets.
• Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy.
• Beat egg whites until very stiff; fold into egg yolk mixture.
• Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly.
• Fill a pastry bag fitted with a plain nozzle with cookie mixture.
• Pipe in small rounds onto prepared baking sheets.
• Let stand overnight to dry out.
• Preheat oven to 325°F.
• Bake cookies 20 minutes.
• Cool on rack.

MY NANA'S GALLETTES

Steps:

• Preheat the gallette iron over medium-high heat for 10 to 15 minutes.
• In a large bowl, cream together the butter and sugar. Stir in the flour, then beat in the eggs, one at a time. Finally, stir in the vanilla.
• Drop batter by rounded teaspoons onto the heated iron, two at a time. Close the iron, and hold on the burner for 30 to 45 seconds, turn over and cook for an additional 30 to 45 seconds. Carefully remove cookies and cool on wire racks.