Anise Cookies I Food

ANISE COOKIES IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the shortening, sugar and eggs until smooth. Stir in the anise extract. Combine the flour and baking powder; stir into the wet ingredients. Scoop out spoonfuls and roll into balls. Place balls 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Frost when cool if desired.

ITALIAN ANISE COOKIES WITH ICING AND SPRINKLES

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.

CHOCOLATE ANISE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
• Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
• Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.

ANISE COOKIES I

Steps:

• Cream sugar and shortening, add eggs one at a time. In a separate bowl mix milk, baking soda, and anise oil. Add to cream mixture. Mix well. Gradually add the flour, mixing well.
• Preheat oven to 350 degrees F (180 degrees C).
• Refrigerate long enough to clean up mess. Leave dough in refrigerator. Take small amounts to roll out, 1/8 inch thick. Cut out in any desired shapes.
• Bake 10 to 12 minutes until edges begin to brown. Allow to cool, and frost with Easy Creamy Icing.

TRADITIONAL ANISE COOKIES

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.

ANISE COOKIES

Steps:

• Beat eggs for 10 minutes.
• Gradually add the sifted sugar and flour (flour was sifted with the baking powder); add flavoring.
• Drop by teaspoonfuls on baking sheet covered with wax paper.
• Let dry for at least 8 hours, then bake at 275F for approximately 8-10 minutes, or until VERY lightly browned.