Glazed Anise Cookies Recipes

Steps:

• Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until smooth. Beat in egg and lemon peel. Stir in 1 3/4 cups flour, the cinnamon, cloves, nutmeg, pepper and anise seed.
• Shape dough into 1 1/4-inch balls. On lined cookie sheet, place balls about 1 inch apart. Dip bottom of drinking glass in 2 tablespoons flour; press each ball until about 1/4 inch thick.
• Bake 11 to 14 minutes or until edges are light golden brown. Remove from cookie sheet to cooling rack. Cool 15 minutes.
• In a small microwavable bowl, microwave baking chips and oil on High 10 seconds; stir. Microwave in 10-second intervals until mixture can be stirred smooth. Stir in anise extract. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze over cookies. Immediately sprinkle with almonds. Let stand until set, about 30 minutes.

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in aniseed and extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.Bake 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. , In a large heavy saucepan, combine the sugar, water and cream of tartar; bring to a boil over low heat. Cook and stir until a candy thermometer reads 226° (thread stage). Cool to 110° (do not stir). Stir in the extract, food coloring if desired and enough confectioners' sugar to achieve spreading consistency. Spread over cookies.

Steps:

• 1. Beat together the butter and sugar in a large mixer bowl o medium speed until light and fluffy. Add the egg, 1/2 teaspoon of the extract and salt; mix well. Gradually beat in flour on low speed until well mixed. Divide dough in half. Form each 1/2 into a log about 9-inches long and 1 1/2 inches in diameter. Wrap in wax paper and refrigerate for one hour.
• 2. Heat oven to 350^. Cut dough in 1/4 inch slices. Place 1 inch apart on and ungreased baking sheet. Bake 12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Transfer to wire rack to cool completely.
• 3. Glaze: combine ingredients and mix until smooth. Drizzle over cooled cookies. Let stand until glaze is set. Or you can dip cookies in melted white chocolate flavored with the anise.

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:

• Preheat oven to 375°.
• Cream butter, margarine and sugar. Add eggs and blend.
• Add extracts and sift dry ingredients.
• Add Dry ingredients and blend well.
• Drop by teaspoons onto prepared baking sheets and bake for 12-15 minutes. I use a very small ice cream scoop.
• Mix sifted confectioners sugar, anise and water in a small bowl.
• Dip warm cookies into glaze and then into colored sprinkles.
• Place on cooling rack, on a cookie sheet(in case of drips) to dry.