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.
ANISE SUGAR COOKIES
These anise cookies take me back to my childhood... They're crispy, sweet, and full of flavor! Serve with tea.
Provided by Dianashh
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Mix flour, anise seeds, baking powder, fennel seeds, and baking soda together in a medium bowl.
- Whisk oil, sugar, eggs, and vinegar together in a separate bowl. Pour over flour mixture and mix until dough comes together. Divide dough into small pieces and roll into short ropes. Join ends together to form rings.
- Arrange cookie rings on the prepared baking sheets. Sprinkle sesame seeds on top.
- Bake in the preheated oven until golden, 15 to 20 minutes.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 13.9 g, Cholesterol 15.5 mg, Fat 7 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 68.3 mg, Sugar 5.6 g
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
ANISE ICEBOX COOKIES
These crisp, old-fashioned spice cookies are one of my favorite anise recipes to cook up—especially around the holidays. —Sharon Nichols, Brookings, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture and mix well. Stir in pecans and aniseed. , Shape into two 10-in. rolls; wrap each in waxed paper. Refrigerate for 4 hours., Preheat oven to 375°. Unwrap dough; cut 1/4 in. off the ends of each roll. Cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 61mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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 COOKIES II
Steps:
- Beat egg whites with water until stiff.
- In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
- Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
- The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
- Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 16.1 g, Cholesterol 24.8 mg, Fat 0.8 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 9.7 mg, Sugar 7.9 g
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