ANISE BUTTER COOKIES
Here in New Mexico, these cookies are known as "bizcochitos," which means "small biscuit." There are many variations of the recipe, which has been passed down through the generations. The cookies are enjoyed during the Christmas holidays and at wedding receptions and other special celebrations. They're good by themselves or dunked in milk or coffee. -Mari Lynn Van Ginkle, Sandia Park, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice concentrate and aniseed. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Combine cinnamon and remaining sugar; sprinkle over cookies. Bake 12-15 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 208mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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
DANISH BUTTER COOKIES
Just like the ones sold in those iconic blue tins but Martha's are even tastier! The secret is using the best-quality salted butter you can find.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and confectioners' sugar on medium speed until light and fluffy, about 3 minutes. Add vanilla and egg, and beat to combine. Gradually add flour, and beat until well incorporated. Transfer dough to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
- Pipe 2 1/2-inch rings onto parchment-lined baking sheets, spaced 2 inches apart. Bake, rotating halfway through, until lightly golden around edges but still light on top, about 20 minutes. Transfer sheets to wire racks; let cool completely.
EASY ANISE COOKIES
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.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 26.8 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 76.9 mg, Sugar 14.6 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 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
CRISP ANISE SEED BUTTER COOKIES
My husband's aunt used to make these cookies every Christmas just for him. You must use real anise seeds. They will please everyone's taste buds.
Provided by Barbara Carrigan
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h
Yield 50
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder and salt; set aside. In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually mix in the sifted ingredients and anise seeds until well blended. Cover and chill for several hours or overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Sprinkle the tops with a mixture of the remaining 1/4 cup of sugar and cinnamon.
- Bake for 8 to 10 minutes in the preheated oven, until light brown. Cool on baking sheets for a few minutes before removing to wire racks to cool completely. Happy Holidays!
Nutrition Facts : Calories 93 calories, Carbohydrate 12.9 g, Cholesterol 17.2 mg, Fat 4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 2.4 g, Sodium 55.2 mg, Sugar 5.1 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
TRADITIONAL MEXICAN ANISE COOKIES
Delicate anise flavor, great with expressos. This recipe was given to me by a co-worker. On the 3rd Friday of the month we'd have a cookie exchange at the office. Prep times includes chill time
Provided by L DJ3309
Categories Dessert
Time 1h42m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Cream 1 cup sugar, butter and shortening in a large bowl til light and fluffy.
- Beat in egg, sherry vanilla and anise til well combined.
- In a separate bowl, mix together flour, baking powder and salt; stir into butter-egg mixture til well mixed.
- Divide dough in half.
- Wrap each half in plastic wrap and chill for 30 minutes to 1 hour, or til dough is firm, but is still quite workable.
- Preheat oven to 350' degrees F.
- Combine cinnamon with remaining sugar in a small bowl; set aside.
- On a lightly floured surface, roll out each half of dough 1/8 inch thick.
- Cut into desired shapes, re-rolling scraps just once.
- Place on ungreased cookie sheets and sprinkle with cinnamon-sugar mixture.
- Bake 10 to 12 minutes, or til golden.
- Remove to wire racks to cool.
Nutrition Facts : Calories 112.6, Fat 5.6, SaturatedFat 2.4, Cholesterol 12.7, Sodium 50.1, Carbohydrate 13.8, Fiber 0.3, Sugar 7, Protein 1.1
ANISE HYSSOP & ALMOND BUTTER COOKIES
Make and share this Anise Hyssop & Almond Butter Cookies recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 32m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar and florets in a food processor and pulse till blended.
- Add egg and process about 1 minute.
- Add butter and vanilla and process about 1 minute.
- Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated.
- Add almonds and just mix - do not over process.
- Turn dough onto a lightly floured surface and gather into a ball.
- Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 1½ to 2-inches in diameter.
- Chill for 1 hour or till firm.
- Preheat oven to 350°F.
- Slice dough less than ¼-inch thick.
- Place at least ½-inch apart on ungreased baking sheet.
- Bake about 12 minutes or till edges are golden brown.
Nutrition Facts : Calories 88.4, Fat 4.8, SaturatedFat 2.3, Cholesterol 15.3, Sodium 39.3, Carbohydrate 10.2, Fiber 0.4, Sugar 5.1, Protein 1.4
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