Anisette Cookies Recipes

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 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:

• 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 mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
• In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
• Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
• Cover; refrigerate dough for several hours.
• Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
• Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
• Using a spatula, transfer cookies to a wire rack to cool.
• To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
• Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
• Makes approximately 3 1/2 dozen cookies.

Steps:

• Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
• In a large bowl, beat eggs.
• Blend in vegetable oil, orange juice, almond extract, vanilla extract, lemon extract, and anise flavoring.
• Sift the flour with the sugar and baking powder.
• Add the flour mixture to the egg mixture.
• The dough will probably be sticky.
• Add additional flour until dough no longer sticks to your hands and can rolled.
• Pull off a piece of dough about the size of a walnut.
• Roll it into a rope and shape it into a knot.
• Place finished knots 2 inches apart on an ungreased cookie sheet.
• Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 15 minutes.
• Bottoms should slightly brown.
• Cool cookies on a wire rack.
• If desired ice with confectioner's sugar icing.