Anisette Cookies Food

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ANISE COOKIES



Anise Cookies image

These anisette cookies will have all your guests swooning. These classic Italian goodies are a holiday favorite, make a batch for your next gathering!

Provided by Amanda Formaro

Categories     Desserts

Time 25m

Number Of Ingredients 10

1/2 cup unsalted butter ( or margarine)
1/4 cup shortening
3/4 cup granulated sugar
4 large eggs
3 cups all-purpose flour
5 teaspoons baking powder
1/2 tsp. salt
2 tsp. anise extract (can use vanilla or lemon extract instead)
2 cups confectioners' sugar (sifted)
3 Tbsp. milk

Steps:

  • 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.

Nutrition Facts : ServingSize 1 cookie, Calories 63 kcal, Carbohydrate 10 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 19 mg, Fiber 1 g, Sugar 5 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

ANISETTE COOKIES



Anisette Cookies image

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

Provided by Mirj2338

Categories     Dessert

Time 35m

Yield 72 cookies

Number Of Ingredients 10

7 eggs
1/2 cup vegetable oil
3/4 cup orange juice
1 teaspoon almond extract
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon anise flavoring
7 cups all-purpose flour, sifted
2 cups white sugar
5 teaspoons baking powder

Steps:

  • Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • In a large bowl, beat eggs.
  • Blend in vegetable oil, orange juice, almond extract, vanilla extract, lemon extract, 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 Fahrenheit (175 degrees Celsius) for 15 minutes.
  • Bottoms should slightly brown.
  • Cool cookies on a wire rack.
  • If desired ice with confectioner's sugar icing.

Nutrition Facts : Calories 88.2, Fat 2.1, SaturatedFat 0.4, Cholesterol 20.6, Sodium 32.3, Carbohydrate 15.2, Fiber 0.3, Sugar 5.9, Protein 1.9

CHOCOLATE ANISE COOKIES



Chocolate Anise Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield about 2 dozen

Number Of Ingredients 8

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon ground anise seed
1 cup semisweet chocolate chips

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.

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

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

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