FROSTED ANISE SUGAR COOKIES
These soft, cake-like cookies have a pleasant anise flavor that's distinct but not overpowering. I add red and green sprinkles for Christmas, but you could decorate them to suit any occasion.-Janice Eanni, Willowick, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 7 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve spreading consistency. Dip tops of cookies into glaze. If desired, decorate with sprinkles. Let stand until set.
Nutrition Facts : Calories 82 calories, Fat 3g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 42mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
YA MAMMA'S FROSTED ANISE COOKIES (COPYCAT)
Adapted from Yankee magazine. Ya Mamma's is an Italian restaurant in Merrimack, NH and these cookies are supposedly served there. These are rather soft and puff up quite a bit - rather cakelike, in a way. These are not overly sweet and are best served with a cup of coffee to dunk them into. The anise extract is an absolute must - it has a licorice like flavor.
Provided by HeatherFeather
Categories Dessert
Time 30m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 135.2, Fat 4.3, SaturatedFat 2, Cholesterol 17.7, Sodium 96.8, Carbohydrate 22.3, Fiber 0.3, Sugar 12.4, Protein 1.8
ITALIAN COOKIES WITH ANISE
Every family reunion since I can remember my great Aunt Nin brings anise-flavored Italian cookies that everybody loves. I figured out her exact recipe by trial and error but don't tell her! Sprinkle with nonpareils or sprinkles when icing is still wet, but hurry, they dry fast!
Provided by AliciaVR6
Categories World Cuisine Recipes European Italian
Time 55m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and sugar for dough together in a bowl with an electric mixer until creamy. Add eggs, vanilla extract, and anise extract and blend. Combine flour and baking powder in a separate bowl; stir into butter mixture until blended.
- Take a ping pong-sized ball of dough and roll between your hands to form a rope. Connect the ends and twist into a figure 8 shape. Place on an ungreased baking sheet. Repeat with remaining dough.
- Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- Mix milk into confectioners' sugar for icing, stirring slowly. Add the anise extract and vanilla extract.
- Dip cooled cookies into the icing face-down and lay on wax paper or a wire rack.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 17.8 g, Cholesterol 22.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 27.1 mg, Sugar 9.7 g
ANISE SUGAR COOKIES
As much as I love giving away my baking, a few goodies-like these anise Christmas cookies-are keepers. The light flavor and melt-in-your-mouth texture make them one of my favorite anise recipes. -P Marchesi, Rocky Point, Long Island, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 95mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SELF-FROSTING ANISE COOKIES
An old German recipe I found in my recipe collection, similar to the cookies commercially sold around Christmas time. Prep time doesn't include standing time.
Provided by L DJ3309
Categories Drop Cookies
Time 59m
Yield 10 dz
Number Of Ingredients 6
Steps:
- Sift flour, baking powder and salt together several times.
- Beat eggs at low speed until frothy, turn mixer to medium, slowly, gradually beat in sugar (about 1 tbl at a time) Turn mixer to a low speed; add sifted dry ingredients slowly, beat 15 minutes longer, blend in anise.
- Using small cookie scoop or teaspoon drop onto greased cookie sheets,work quickly.
- Allow to stand in a cool place several hours or over night, the top of the cookie should be dry to the touch.
- Bake at 325 F about 14 minutes, should not brown.
- Makes about 10 dz.
ITALIAN ANISE COOKIES WITH ICING AND SPRINKLES
These delicate cake-like cookies are glazed with icing and topped with colorful candy sprinkles. They have a mild anise flavoring, which is very typical of Italian baked goods. My family always served these cookies at holidays, weddings or special celebrations, but now that I know the recipe, I can enjoy them all year long!
Provided by CookinDiva
Categories Drop Cookies
Time 1h10m
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract.
- Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
- Use a 1 T. cookie scooper to make simple round drop cookies - use wet fingers to pat any rough edges OR for an Easter-Egg look, roll 1 T. dough into an elongated ball.
- Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).
- For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Also, I like to divide the mixture in thirds, and then add ONE DROP of food coloring to each batch (pink, green, yellow).
- Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.
- Allow icing to harden overnight; then store in air-tight containers or freeze.
Nutrition Facts : Calories 89.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 20.3, Sodium 54.1, Carbohydrate 14.7, Fiber 0.2, Sugar 8.4, Protein 1.4
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