ANISE-ORANGE COOKIES
Serve these flavorful cookies with Supremed Citrus for a light dessert after a heavy meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Whisk together flours, anise, and salt in a medium bowl.
- Put sugar and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed for 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Reduce speed to medium. Mix in juice and egg. Add flour mixture; mix until just combined.
- Working in batches, spoon batter into a pastry bag fitted with a 1/2-inch plain round tip (such as Wilton No. 1A). Pipe 3 1/2-inch-long lines onto parchment-lined baking sheets, making the ends slightly thicker than centers. Bake cookies until edges and bottoms are golden brown, 12 to 14 minutes. Let cool on sheets on wire racks 5 minutes. Using a spatula, transfer cookies to rack; let cool completely.
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
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.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 12.2 g, Cholesterol 23.3 mg, Fat 5 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 38.9 mg, Sugar 4.2 g
CHEWY ORANGE-ALMOND COOKIES
These confectioners'-sugar-dusted almond cookies are also made with fruit (orange zest) and spice (anise seed), giving them a complex flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
- In the bowl of a food processor, blend 3 1/2 ounces almonds (about 1 cup) with a cup sugar until almonds are finely ground. Transfer almond mixture to a medium bowl. Stir in flour, orange zest, and crushed anise seeds.
- Using an electric mixer, whisk egg whites, salt, and remaining 1/4 cup sugar to soft glossy peaks. Fold egg-white mixture into dry ingredients until just blended.
- Spoon level tablespoons of batter 2 inches apart on prepared baking sheets. Using remaining 3/4 ounce almonds, arrange 3 sliced almonds on each cookie. Sift confectioners' sugar over cookies. Bake until cookies are lightly browned along edges, about 12 minutes. Cool slightly before removing from sheets with a spatula.
ORANGE-ANISE BIZCOCHITOS (MEXICAN ORANGE-ANISE COOKIES)
One of my favorite cookies, especially for the holidays! Delicate crisp sugar cookies with a delightful 'Old World' orange-anise flavor, these cookies are a wonderful addition to the holiday cookie tray and are lovely enjoyed with a cup of tea or your favorite holiday beverage. Enjoy! From Sunset Magazine, Dec. 2001.
Provided by BecR2400
Categories Dessert
Time 2h30m
Yield 7-8 dozen cookies, 24-30 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, with mixer on medium speed, beat shortening and 3/4 cup sugar until smooth. Add egg, orange peel, and orange juice and beat just until combined.
- In a medium bowl, mix 2 1/2 cups flour, anise seeds, baking powder, and salt. Add to shortening mixture, stir to mix, then beat well until well blended. Divide dough in half and flatten each half into a disk. Wrap each disk tightly in plastic wrap and freeze until firm, about 30 minutes.
- Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8-inch thick. With floured (2 to 2 1/2-inch) cookie cutters, cut dough into shapes and place about 1-inch apart on greased cookie sheets.
- Bake cookies at 350°F just until edges are golden, about 10-12 minutes. Cool on sheets for 5 minutes, then transfer to racks to cool completely.
Nutrition Facts : Calories 142.4, Fat 6.8, SaturatedFat 1.9, Cholesterol 7.8, Sodium 42.8, Carbohydrate 19, Fiber 0.5, Sugar 8.6, Protein 1.7
ANISE COOKIES II
Steps:
- Beat egg whites with water until stiff.
- In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
- Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
- The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
- Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 16.1 g, Cholesterol 24.8 mg, Fat 0.8 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 9.7 mg, Sugar 7.9 g
ANISE COOKIES I
Delicious cut out cookies, best if made with lots of people. Kids love to help decorate these cookies.
Provided by Jennifer
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 150
Number Of Ingredients 7
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.
Nutrition Facts : Calories 155.6 calories, Carbohydrate 22.5 g, Cholesterol 10.2 mg, Fat 6.3 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 1.7 g, Sodium 22.2 mg, Sugar 9.2 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.
ANISE ORANGE COCONUT FLOUR COOKIES
These flour free(and gluten free) cookies have a soft,slightly crumbly texture and are scented lightly with orange peel and anise seeds.They are best the first day,though they will keep for several,but expect the texture to change a bit.These cookies are higher in protein and fiber than traditional white flour cookies,so they are more filling which helps you not overindulge!If you need to make these dairy free you can substitute 1/2 cup coconut oil for the butter-preferably the oil should be about the same consistency as butter that has been left to soften at room temperature for 30 minutes.It is best to not make the dough too far ahead of time or it may become too dry.These are also really good rolled in cinnamon sugar.
Provided by strangelittlebeast
Categories Dessert
Time 40m
Yield 20 cookies, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 f.
- Mix all dry ingredients,except last 1/2 cup sugar.Mix in butter evenly until crumbly.Beat eggs slightly and mix thoroughly into dry ingredients.
- Form balls about the size of a small walnut with your hands,roll in sugar, and place about 2 inches apart on an ungreased baking sheet.Using a fork Press down on cookies lengthwise and then crosswise to flatten them to about 1/4 inch thick(like when you make peanut butter cookies).
- Bake until lightly golden-the bottoms will be a little darker 12-15 minutes(13 minutes is perfect in my oven,yours may vary depending on the accuracy of your oven temperature).
- Let cool for 1 minute on the baking sheet,then carefully remove them to a wire rack to finish cooling completely.
- Repeat with remaining dough.
Nutrition Facts : Calories 222.9, Fat 10.4, SaturatedFat 6.2, Cholesterol 61.6, Sodium 197.4, Carbohydrate 32.5, Fiber 0.5, Sugar 31.2, Protein 1.7
ANISETTE COOKIES I
My family calls these "Italian Cookies". They can be made with Anisette or with Anise flavoring. The orange juice adds nice flavor. They are a cake-like cookie that is a Christmas tradition in my family. (They get huge due to all the baking powder, so do not roll too large).
Provided by LLYONS
Categories World Cuisine Recipes European Italian
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs. Blend in vegetable oil, orange juice, vanilla, lemon and anise flavoring.
- Sift the flour with the sugar and baking powder. Add the flour mixture to the egg mixture. The dough will probably be sticky. Add additional flour until dough no longer sticks to your hands and can rolled.
- Pull off a piece of dough about the size of a walnut. Roll it into a rope and shape it into a knot. Place finished knots 2 inches apart on an ungreased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Bottoms should slightly brown. Cool cookies on a wire rack. If desired ice with confectioner's sugar icing.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 15.2 g, Cholesterol 18.1 mg, Fat 2.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 41 mg, Sugar 5.9 g
ANGINETTES OR ORANGE JUICE COOKIES
Small, light delicious, easy to make cookie. You can make two ways, either with anisette extract or lemon extract, depends upon your preference. Note: this is a dry type cookies, but delicious
Provided by tacflynn
Categories Dessert
Time 15m
Yield 30-40 cookies
Number Of Ingredients 14
Steps:
- Cream crisco and sugar until well blended, add eggs, mix well, then the extract & orange juice,blend in, then add the baking powder and baking soda, mixing well, finally adding the flour mixing well. Bake at 450 degrees. Preheat oven prior to baking. Bake for 5-6 minutes. Can leave in a minute longer for a very slightly browned cookie. Do Not Overbake, or they will be no good, as this is not a moist type of cookie.
- Drop by teaspoonful fairly closely set, as they do not really expand out. Depending upon "your teaspoonful size" you will get several dozen of these. Or you can roll pscs. into small logs and then spiral.
- Glaze:.
- Melt the butter in medium pan, adding all the other ingredients, whisking until sugar melts and it is heated through. Consistency should not be too loose nor too thick, should coat cookie evenly without a great deal of dripping. You can add additional small amounts of confectioners sugar if necessary to thicken a bit more.
- Apply glaze with spoon or dipping into the pan, and immediately sprinkle with the colored sprinkles. Let Dry.
- Note: I have on many occasions added an extra teaspoon of extract and a tad bit more of orange juice to both the cookie mix and the glaze for extra flavor. Hope you enjoy this little bit of Italian flavor!
Nutrition Facts : Calories 169.4, Fat 4.3, SaturatedFat 1.4, Cholesterol 15.3, Sodium 65.7, Carbohydrate 31.2, Fiber 0.3, Sugar 21.1, Protein 1.8
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
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