Spicy Anise Cookies With Lemon Icing Recipes

ITALIAN ANISE COOKIES WITH ICING AND SPRINKLES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract.
• Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
• Use a 1 T. cookie scooper to make simple round drop cookies - use wet fingers to pat any rough edges OR for an Easter-Egg look, roll 1 T. dough into an elongated ball.
• Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).
• For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Also, I like to divide the mixture in thirds, and then add ONE DROP of food coloring to each batch (pink, green, yellow).
• Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.
• Allow icing to harden overnight; then store in air-tight containers or freeze.

ITALIAN ANISE COOKIES

Steps:

• Beat eggs together in a large bowl. Gradually stir white sugar into beaten eggs until smooth. Slowly pour vegetable oil and anise oil into sugar mixture until incorporated. Mix flour and baking powder together in a separate bowl; slowly add to sugar mixture, stirring with a wooden spoon until dough is dry.
• Refrigerate dough, 30 minutes to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Roll dough into walnut-size balls and arrange on the prepared baking sheet.
• Bake in the preheated oven until cookies are crisp around the edges, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
• Mix confectioners' sugar and milk together in a bowl until desired consistency is reached. Dip a fork into the icing and drizzle over cookies. Allow icing to harden.

EASY LEMON CAKE COOKIES WITH ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with foil.
• Mix together cake mix, eggs, and vegetable oil. Drop by rounded teaspoons onto baking sheets and bake for no more than 8 minutes. Do not overbake! Once all the cookies are done. Remove the foil. You have a no need to clean baking sheet.
• To Make Lemon Icing: Mix together confectioners' sugar, lemon extract, and milk. Mix ingredients together (more or less to your desired liking). When the cookies are warm or completely cooled, place as much icing on them as you like!

ITALIAN COOKIES WITH SPRINKLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and sugar together until creamy. Stir in anise extract and lemon extract. Blend in eggs. Combine flour, baking powder, and salt in another bowl; blend into egg mixture until dough is almost crumbly but stays together when you roll it in your hands.
• Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until edges are set and golden, about 15 minutes. Remove from the oven. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
• Meanwhile, combine powdered sugar and milk in a bowl. Glaze cooled cookies and top with sprinkles.

ANISE COOKIES I

Steps:

• Cream sugar and shortening, add eggs one at a time. In a separate bowl mix milk, baking soda, and anise oil. Add to cream mixture. Mix well. Gradually add the flour, mixing well.
• Preheat oven to 350 degrees F (180 degrees C).
• Refrigerate long enough to clean up mess. Leave dough in refrigerator. Take small amounts to roll out, 1/8 inch thick. Cut out in any desired shapes.
• Bake 10 to 12 minutes until edges begin to brown. Allow to cool, and frost with Easy Creamy Icing.

ITALIAN ANISETTE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
• Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
• To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.

ITALIAN LEMON COOKIES WITH SPRINKLES

Steps:

• Preheat oven to 350°F.
• Sift together the dry ingredients.
• Add sugar and mix well.
• Add remaining ingredients and mix well to combine.
• Form the dough into small one-inch balls (or roll into a long 'snake' and twist into desired shapes).
• If dough in dry and crumbly add a bit of milk at a time to get it to the right consistency.
• Place on cookie sheet and bake till golden brown (apporximately 7-8 min).
• Frosting: Add milk and extract to the confectioners sugar and mix well.
• You do not want a watery consistency nor a cake frosting consistency, but just thick enough to have some remain on the cookie and drizzle (slowly) down the sides.
• Dip top of ball into the frosting and allow to sit for a few seconds before topping with sprinkles.
• If allowed to dry, sprinkles will not adhere.

ANISETTE COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat eggs. Blend in vegetable oil, orange juice, vanilla, lemon and anise flavoring.
• Sift the flour with the sugar and baking powder. Add the flour mixture to the egg mixture. The dough will probably be sticky. Add additional flour until dough no longer sticks to your hands and can rolled.
• Pull off a piece of dough about the size of a walnut. Roll it into a rope and shape it into a knot. Place finished knots 2 inches apart on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Bottoms should slightly brown. Cool cookies on a wire rack. If desired ice with confectioner's sugar icing.

FROSTED ANISE COOKIES

Steps:

• Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool completely., Spread cookies with frosting and decorate with sprinkles. Let stand until set. Store in an airtight container.

SPICY ANISE COOKIES WITH LEMON ICING

Steps:

• In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, allspice, cloves and salt. Set aside.
• In a large mixing bowl, combine brown sugar, dark corn syrup, egg and lemon zest.
• Add butter, chocolate and anise extract; mix well. Stir in sour cream.
• Gradually add flour mixture to wet ingredients; stir until just combined and a ball forms.
• Roll dough out on a floured surface to 1/8 inch thickness. Cut with 2 inch cookie cutter. Place about 1 inch apart on lightly buttered cookie sheets. Bake at 350° F for 10 to 12 minutes or until golden brown. Cool on racks. Glaze with Lemon Icing.
• Lemon Icing: In a small mixing bowl, combine all ingredients until smooth. To thin icing, add 1 to 2 teaspoons milk. To thicken icing, add 1 to 2 tablespoons of powdered sugar.