Anise Cookies Italian Food

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ITALIAN ANISE COOKIES WITH ICING AND SPRINKLES



Italian Anise Cookies With Icing and Sprinkles image

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

1/2 cup butter, softened
1/2 cup sugar
3 large eggs
2 teaspoons anise extract (or almond extract)
2 1/2 cups all-purpose flour (may need up to 3 cups)
1 tablespoon baking powder
2 -3 tablespoons milk
2 cups confectioners' sugar
3 tablespoons milk
1/8 teaspoon anise extract
food coloring
decorative candy 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.

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

ITALIAN COOKIES WITH ANISE



Italian Cookies with Anise image

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

½ cup unsalted butter, softened
½ cup white sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon anise extract
3 cups all-purpose flour
1 ½ teaspoons baking powder
2 tablespoons milk
2 cups confectioners' sugar
½ teaspoon anise extract
½ teaspoon vanilla extract

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



Italian Grandmother Anise Cookies image

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

4 cups flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
5 large eggs
1/2 cup vegetable oil
4 -5 teaspoons anise extract
2 tablespoons butter
1/4 cup milk
2 cups powdered sugar
candy sprinkles

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 ANISE COOKIES



Italian Anise Cookies image

Delicious anise cookies.

Provided by ajv2001

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 40

Number Of Ingredients 8

4 large eggs
1 cup white sugar
¾ cup vegetable oil
1 teaspoon anise oil
5 cups all-purpose flour
2 tablespoons baking powder
½ cup confectioners' sugar, or more as needed
2 tablespoons milk, or more as needed

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



Italian Anisette Cookies image

Old Italian recipe.

Provided by Heather

Categories     World Cuisine Recipes     European     Italian

Yield 18

Number Of Ingredients 10

4 cups all-purpose flour
1 cup white sugar
½ cup milk
2 eggs
1 tablespoon baking powder
¾ cup vegetable oil
1 tablespoon anise extract
1 teaspoon anise extract
1 cup confectioners' sugar
2 tablespoons hot water

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

ANISE ITALIAN COOKIES



Anise Italian Cookies image

This cookie recipe was given to me by my Italian sister-in-law maybe 20 years ago. Her mom made 100 cookies as she had 14 children , of course we have downsized it to 20 cookies now. They are hundred times better than the ones you buy in the supermarkets ! The best when dipped in your morning coffee ! I know you will love...

Provided by Carol Junkins

Categories     Cookies

Time 25m

Number Of Ingredients 8

2 c flour
3 medium eggs
1/2 c sugar
1/2 c crisco
1/2 c butter
1 Tbsp baking powder
1 bottle anise extract (2 fluid oz)
1 tsp vanilla (if desired)

Steps:

  • 1. Cream sugar, eggs, butter and Crisco together. Then add anise extract, gradually add the flour and Baking powder (I end up using more than 2 cups, til I get a cookie dough consistency and no longer sticky)then roll into balls (around 1 inch in size) Press down a little on top.
  • 2. Place balls on lightly greased cookie sheet. Bake 350 degrees for 10-12 minutes.
  • 3. I also glaze with confectioner sugar & milk,when completely cooled, then sprinkle with nonpareils.

ITALIAN ANISETTE COOKIES



Italian Anisette Cookies image

Anisette cookies are another one of those traditional Italian cookie recipes. This cookie gets it's flavoring from the anisette liquor.

Provided by Phil Franco

Categories     Dessert

Time 30m

Yield 42 cookies, 6 serving(s)

Number Of Ingredients 12

2 large eggs
1 cup sugar
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons anisette
1 tablespoon corn oil
1/4 cup unsalted butter, room temperature
2 2/3 cups flour
icing
1 cup confectioners' sugar
4 teaspoons milk
4 teaspoons light corn syrup

Steps:

  • In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
  • In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
  • Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
  • Cover; refrigerate dough for several hours.
  • Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
  • Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
  • Using a spatula, transfer cookies to a wire rack to cool.
  • To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
  • Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
  • Makes approximately 3 1/2 dozen cookies.

Nutrition Facts : Calories 524.8, Fat 10.8, SaturatedFat 5.6, Cholesterol 91.3, Sodium 442.1, Carbohydrate 100.1, Fiber 1.5, Sugar 54.5, Protein 8

ANISE COOKIES



Anise Cookies image

Make and share this Anise Cookies recipe from Food.com.

Provided by stovetop stephanie

Categories     Drop Cookies

Time 18m

Yield 3 dozen, 12 serving(s)

Number Of Ingredients 10

2 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
2 teaspoons anise seed
1 cup shortening
1/2 teaspoon salt
1 1/2 cups sugar
2 eggs
sugar, and
cinnamon

Steps:

  • Stir all ingredients together.
  • Roll into balls about the size of a walnut.
  • Bake in oven at 400°F.
  • Remove from oven.
  • Dip into sugar and cinnamon.

Nutrition Facts : Calories 366.4, Fat 18.2, SaturatedFat 4.6, Cholesterol 31, Sodium 214.8, Carbohydrate 47.4, Fiber 0.8, Sugar 25.1, Protein 4.1

TRADITIONAL ANISE COOKIES



Traditional Anise Cookies image

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

4 large eggs
2 cups granulated sugar
2 cups sifted flour
1 teaspoon anise oil (not extract see above)

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.

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