Anise Almond Cookies Recipes

Steps:

• Heat oven to 350 degrees.
• Mix flour, almonds and salt, set aside.
• Beat butter and sugar until creamy.
• Blend in egg and extract.
• Gradually mix in flour mixture.
• Drop by rounded tablespoon onto ungreased cookie sheet.
• Bake 10 - 12 minutes until golden brown.

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.

Steps:

• Whisk first 4 ingredients in medium bowl to blend. Whisk oil, sugar, honey, eggs, lemon peel, aniseed and vanilla in large bowl until smooth. Stir in flour mixture, then nuts. Cover and refrigerate dough until well chilled, about 3 hours.
• Preheat oven to 350°F. Butter and flour 2 large baking sheets. Spoon out dough in 3 equal strips (2 on one sheet, spaced well apart, and 1 on second sheet). Using well-floured hands, shape strips into 2-inch-wide by 1-inch-high logs.
• Bake logs until just springy to touch, switching and turning pans after 10 minutes, about 20 minutes total (logs will spread). Cool 15 minutes on sheets. Maintain oven temperature.
• Using large spatula, gently transfer logs to work surface. Using serrated knife, cut each log on diagonal into §-inch-thick slices. Arrange slices, cut side down, on baking sheets. Bake until bottom side browns, about 7 minutes. Turn cookies over. Bake until bottom side browns, about 7 minutes longer. Transfer to racks and cool (cookies will crisp as they cool). (Can be made 2 weeks ahead. Store airtight at room temperature.)

Steps:

• Preheat oven to 350. Grease two baking sheets.
• Beat flaxseed vigorously with soy milk until frothy.
• Add sugar and oil and beat until emulsified.
• Mix in vanilla and anise extracts.
• Add 1 cup of flour, baking powder, and salt. Mix well.
• Add remaining flour. fold in almonds.
• Loosely roll into golf-ball size balls and flatten to 2-inch diameter. Place on cookie sheet.
• Gently but firmly smush half a fig cut-side down into center of each cookie.
• Bake 12-14 minutes until fig is soft and bottom of cookie is golden brown. Tops won't brown much.
• remove from oven, cool 5 minutes, and transfer to cooling rack to cool completely.

Steps:

• Combine sugar and florets in a food processor and pulse till blended.
• Add egg and process about 1 minute.
• Add butter and vanilla and process about 1 minute.
• Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated.
• Add almonds and just mix - do not over process.
• Turn dough onto a lightly floured surface and gather into a ball.
• Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 1½ to 2-inches in diameter.
• Chill for 1 hour or till firm.
• Preheat oven to 350°F.
• Slice dough less than ¼-inch thick.
• Place at least ½-inch apart on ungreased baking sheet.
• Bake about 12 minutes or till edges are golden brown.

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.