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.
TOASTED COCONUT AND ORANGE ICEBOX COOKIES
Steps:
- Heat oven to 350 degrees F and arrange a rack in the middle.
- Combine the flour, zest, and salt in a large bowl and whisk until evenly combined.
- Using a stand mixer fitted with a paddle attachment beat together butter and sugars over high speed until light and airy, about 2 minutes. Add the sugars and beat until fluffy and the mixture looks like wet sand, about 2 more minutes. Add the egg and vanilla and mix until just combined.
- Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined. Lay 2 large pieces of plastic wrap on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the plastic and secure tightly. Refrigerate the logs for 1 hour or up to several weeks.
- Cut the logs into 1/2-inch slices. Roll the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 15 to 18 minutes. Remove to cooling racks to cool completely.
- When cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth. Dip half of each cookie into the chocolate, scrape off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.
GORGEOUS TWO-TONED COOKIES
This makes a very beautiful spiral/checkerboard cookies. The taste of these is wonderful too - tender, slightly crumbly, buttery. I got the recipe from a local (singapore) recipe book and made two batches (one spiral and one checkerboard) for Chinese New Year. I will post a pic once the recipe is up. Although these require more work than regular cookies, but it's very worth it, as the results are spectacular! Prep time include chilling time and cook time is 18 minutes per batch.
Provided by WaterMelon
Categories Dessert
Time 3h48m
Yield 60-70 cookies
Number Of Ingredients 9
Steps:
- Dissolve cocoa in hot water.
- Set aside to cool.
- Beat butter and sugar together in a large bowl.
- Add egg and vanilla.
- Beat until light and fluffy.
- Sift salt, flour and milk powder together.
- Fold into butter mixture to form a dough.
- Take half of the dough out, place in a separate bowl.
- Mix in the cocoa mixture until combined.
- Roll out the white dough between plastic wrap until about 1/2 inch thickness.
- Do the same for the chocolate dough.
- Chill both dough separately for approx 2 hours.
- To make checkerboard: Remove dough from fridge.
- Cut 2 strips from each dough, measuring 1 inch each.
- Wet the sides and tops and'stick' them together to form a checkerboard.
- (white strip-chocolate strip, topped with chocolate-white) Wrap the checkerboard log with plastic wrap, pressing it a little to ensure the strips of dough stick together.
- Return to fridge for another 1 hour or so.
- To make spiral: Try to roll the white and chocolate doughs into equal size.
- Moisten the top of the chocolate dough.
- Put the white dough onto chocolate one (or vice versa).
- Roll up tightly, jelly roll style.
- Wrap the log with plastic wrap and return to fridge for 1 hour or so.
- Remove cold dough and leave to soften slightly for few minutes.
- Cut log into thin slices and place on parchment-lined cookie sheet.
- Bake at 175C/350F for 15-18 minutes.
Nutrition Facts : Calories 68.5, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.3, Sodium 12.7, Carbohydrate 10.5, Fiber 0.2, Sugar 6.4, Protein 0.8
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.
FROSTED ANISE COOKIES
I love anise flavoring, and my nana loved sugar cookies, so I put them together. These have a soft, from-scratch texture. It's hard to stop at just one! -Rachele Angeloni, North Providence, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts :
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