Frosted Anise Sugar Cookies Recipes

YA MAMMA'S FROSTED ANISE COOKIES (COPYCAT)

Steps:

• Preheat oven to 375°F.
• Cream butter, shortening,and sugar until smooth; add eggs and beat well.
• In another bowl, mix together flour, baking powder, and salt with a whisk.
• Add flour mixture to butter mixture along with anise extract and cream and,using a wooden spoon, mix well.
• Form dough into small balls and place onto ungreased cookie sheets several inches apart.
• Flatten slightly (using a sugared glass or the palm of your hand) and bake approximately 12 minutes.
• Remove to racks to cool then frost.
• For frosting, melt butter over low heat in a small saucepan.
• Add sugar, milk, and anise extract and stir until smooth.
• Dunk tops or sides of cooled cookies into the icing, then dunk into a dish of sprinkles to decorate.
• Frosting will harden once it dries.

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.

BROWN SUGAR-ANISE COOKIES

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

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.

ANISE SUGAR COOKIES

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.