ITALIAN ANISE COOKIES
Delicious anise cookies.
Provided by ajv2001
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 40
Number Of Ingredients 8
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.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 18.7 g, Cholesterol 18.7 mg, Fat 4.9 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 80.8 mg, Sugar 6.6 g
ITALIAN ANISETTE COOKIES
Old Italian recipe.
Provided by Heather
Categories World Cuisine Recipes European Italian
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 39.5 g, Cholesterol 21.2 mg, Fat 10.1 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 92.5 mg, Sugar 18.1 g
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
ITALIAN GRANDMOTHER ANISE COOKIES
This is my grandmother's recipe, but since I didn't have a chance to know her I think of them as my mom's cookies. She uses 5 pounds of flour in her batch because she makes them once a year for the family reunion, so I whittled her recipe down into a 4 dozen batch. The amount of anise is up to you. If you think you didn't add enough anise to the cookies, you can add some to the icing. I like to leave some of them unfrosted since they're pretty darn good plain.
Provided by lalalucy
Categories Dessert
Time 35m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, sugar and heaping tablespoon of baking powder.
- In another bowl whisk together the eggs, vegetable oil and anise extract.
- Combine wet and dry ingredients. Dough will be sticky, add up to an extra 1/4 cup of flour if needed.
- Shape cookies as desired (lightly oiled hands will help). One way to do it: roll about 2 tablespoons of dough between hands until you have a rope, fold rope in half and twist. You can also just make little dough patties.
- Place on ungreased cookie sheets. Bake at 350 degrees for 10 minutes (this is good for dark nonstick sheets, you might need to bake a little longer if using airbake sheets).
- Remove from cookie sheets and let cool completely.
- To make icing, melt butter then add milk. Gradually mix in powdered sugar. Add more sugar or milk until at desired spreading consistency.
- Frost cookies. Icing will harden quickly so add non-pareils or other sprinkles immediately after frosting each cookie.
Nutrition Facts : Calories 230.6, Fat 6.8, SaturatedFat 1.6, Cholesterol 41.6, Sodium 70.7, Carbohydrate 38.8, Fiber 0.6, Sugar 22.4, Protein 3.5
ITALIAN COOKIES WITH SPRINKLES
One of my grandma's favorite cookie recipes. These are very traditional Italian cookies with sprinkles flavored with anise extract. If you don't know what anise is, the flavor is very similar to black licorice.
Provided by michspad
Categories World Cuisine Recipes European Italian
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and sugar together until creamy. Stir in anise extract and lemon extract. Blend in eggs. Combine flour, baking powder, and salt in another bowl; blend into egg mixture until dough is almost crumbly but stays together when you roll it in your hands.
- Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
- Bake in the preheated oven until edges are set and golden, about 15 minutes. Remove from the oven. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
- Meanwhile, combine powdered sugar and milk in a bowl. Glaze cooled cookies and top with sprinkles.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.7 g, Cholesterol 29.1 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 64 mg, Sugar 9.6 g
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.
ITALIAN RICOTTA COOKIES
Jessica Hulett's tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett's grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield About 6 dozen
Number Of Ingredients 12
Steps:
- Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
- Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
- Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 12 grams, TransFat 0 grams
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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ITALIAN ANISE COOKIES - MY SEQUINED LIFE
From mysequinedlife.com
4.6/5 (147)Total Time 32 minsCategory CookiesCalories 147 per serving
- Once cookies have cooled completely, whisk together 2 cups confectioners' sugar, 3 tbsp water, and 1/4 tsp anise extract. Dip the tops of each anise cookie into the glaze, and then sprinkle nonpareils over top. Let glaze harden completely before storing.
ANISE COOKIES (ITALIAN ANISETTE) - AMANDA'S COOKIN'
From amandascookin.com
Ratings 645Calories 63 per servingCategory Desserts
- Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.
- Next time I will be more careful with the flour, I think I added a bit too much. The tops of my cookies cracked. I also used my cookie scoop and filled it half way, which seemed to work pretty well.
- Mix milk GRADUALLY into confectioners’ sugar to make a thick glaze… make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.
- I dipped and sprinkled 5 at a time, that seemed to be the magic number before the glaze would start to harden.
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