ANISE-ORANGE COOKIES
Serve these flavorful cookies with Supremed Citrus for a light dessert after a heavy meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Whisk together flours, anise, and salt in a medium bowl.
- Put sugar and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed for 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Reduce speed to medium. Mix in juice and egg. Add flour mixture; mix until just combined.
- Working in batches, spoon batter into a pastry bag fitted with a 1/2-inch plain round tip (such as Wilton No. 1A). Pipe 3 1/2-inch-long lines onto parchment-lined baking sheets, making the ends slightly thicker than centers. Bake cookies until edges and bottoms are golden brown, 12 to 14 minutes. Let cool on sheets on wire racks 5 minutes. Using a spatula, transfer cookies to rack; let cool completely.
ITALIAN ANISE COOKIES
Delicious anise cookies.
Provided by ajv2001
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 40
Number Of Ingredients 8
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.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 18.7 g, Cholesterol 18.7 mg, Fat 4.9 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 80.8 mg, Sugar 6.6 g
ANISE SEED-CINNAMON COOKIES: BISCOCHITOS
Provided by Robert Irvine : Food Network
Categories dessert
Time 40m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Lightly grease baking sheets.
- In a small bowl combine sugar, orange zest, and sherry, and set aside to let flavors infuse the sugar. In a large mixing bowl, thoroughly combine flour, baking powder, anise seed, and salt. In another bowl, beat the lard with an electric mixer until fluffy. Add lard and infused sugar to flour mixture and knead until it forms a cohesive mass. On a floured surface, roll dough to a thickness of 1/4-inch. Cut into rectangles and pinch 1 of the short sides into deditos (little toes) which will spread apart when baking.
- For the topping, combine cinnamon with sugar in a small bowl. Brush rectangles with beaten egg and sprinkle with topping. Transfer cookies with a spatula to baking sheet and bake 8 to 10 minutes until crispy and edges are just beginning to turn golden. Serve with cota tea or atole.
ANISE BUTTER COOKIES
Here in New Mexico, these cookies are known as "bizcochitos," which means "small biscuit." There are many variations of the recipe, which has been passed down through the generations. The cookies are enjoyed during the Christmas holidays and at wedding receptions and other special celebrations. They're good by themselves or dunked in milk or coffee. -Mari Lynn Van Ginkle, Sandia Park, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice concentrate and aniseed. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Combine cinnamon and remaining sugar; sprinkle over cookies. Bake 12-15 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 208mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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.
ORANGE-ANISE BIZCOCHITOS (MEXICAN ORANGE-ANISE COOKIES)
One of my favorite cookies, especially for the holidays! Delicate crisp sugar cookies with a delightful 'Old World' orange-anise flavor, these cookies are a wonderful addition to the holiday cookie tray and are lovely enjoyed with a cup of tea or your favorite holiday beverage. Enjoy! From Sunset Magazine, Dec. 2001.
Provided by BecR2400
Categories Dessert
Time 2h30m
Yield 7-8 dozen cookies, 24-30 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, with mixer on medium speed, beat shortening and 3/4 cup sugar until smooth. Add egg, orange peel, and orange juice and beat just until combined.
- In a medium bowl, mix 2 1/2 cups flour, anise seeds, baking powder, and salt. Add to shortening mixture, stir to mix, then beat well until well blended. Divide dough in half and flatten each half into a disk. Wrap each disk tightly in plastic wrap and freeze until firm, about 30 minutes.
- Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8-inch thick. With floured (2 to 2 1/2-inch) cookie cutters, cut dough into shapes and place about 1-inch apart on greased cookie sheets.
- Bake cookies at 350°F just until edges are golden, about 10-12 minutes. Cool on sheets for 5 minutes, then transfer to racks to cool completely.
Nutrition Facts : Calories 142.4, Fat 6.8, SaturatedFat 1.9, Cholesterol 7.8, Sodium 42.8, Carbohydrate 19, Fiber 0.5, Sugar 8.6, Protein 1.7
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.
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- In a medium-sized mixing bowl. whisk together the sugar, butter, eggs, orange zest, orange juice and vanilla until blended.
- In a separate bowl, stir together the flour, baking powder, anise seed and salt. Add to the wet ingredients, and stir until the mixture comes together in a soft, smooth dough. Cover and chill for at least 1 hour.
- Divide the dough into 24 equal pieces. Roll each one into a 7" rope, then fold in half and twist. Arrange on the prepared baking sheets, spacing the cookies 1" apart.
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- 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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