Anise Cookies Iv Recipes

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.

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:

• Preheat the pizzelle iron.
• In a medium bowl, mix together the eggs and sugar. Slowly add melted butter, vanilla, and anise extract, while mixing. Stir in the flour, baking powder, and anise seeds. If a thicker cookie is preferred, add 1/2 cup more flour.
• Drop cookies by rounded tablespoons onto the center of the grid. Close the iron and cook until steaming stops. This could take 30 to 90 seconds, depending on the iron used.

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.

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.

Steps:

• In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
• On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
• The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

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.

Steps:

• Preheat oven to 350 degrees. Sift flour, baking powder, salt, and anise in a medium bowl. Whisk eggs with a mixer on medium speed. Slowly add sugar, increase speed to high, and whisk until thick and glossy, about 10 minutes. Reduce speed to low, and add flour mixture, whisking until just combined.
• Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch tapered mounds on baking sheets lined with nonstick baking mats, spacing them 1 inch apart. Bake until firm, 10 to 12 minutes. Let cool on sheets on wire racks.

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.