SELF-FROSTING ANISE COOKIES
An old German recipe I found in my recipe collection, similar to the cookies commercially sold around Christmas time. Prep time doesn't include standing time.
Provided by L DJ3309
Categories Drop Cookies
Time 59m
Yield 10 dz
Number Of Ingredients 6
Steps:
- Sift flour, baking powder and salt together several times.
- Beat eggs at low speed until frothy, turn mixer to medium, slowly, gradually beat in sugar (about 1 tbl at a time) Turn mixer to a low speed; add sifted dry ingredients slowly, beat 15 minutes longer, blend in anise.
- Using small cookie scoop or teaspoon drop onto greased cookie sheets,work quickly.
- Allow to stand in a cool place several hours or over night, the top of the cookie should be dry to the touch.
- Bake at 325 F about 14 minutes, should not brown.
- Makes about 10 dz.
GERMAN ANISE DROPS (ANISSCHEIBEN)
Make and share this German Anise Drops (Anisscheiben) recipe from Food.com.
Provided by Olha7397
Categories Drop Cookies
Time 22m
Yield 4 doz
Number Of Ingredients 5
Steps:
- Beat the eggs, sugar, and anise oil until thick and piled softly.
- Sift flour and baking powder together, add in fourths to egg sugar mixture, blending thoroughly after each addition.
- Drop by teaspoonfuls 2 inches apart onto greased cookie sheets.
- Set cookie sheets aside in a cool place (not in refrigerator) 8 to 10 hours or overnight. Do not cover and do not disturb!
- Bake at 350°F 5 to 7 minutes. About 4 dozen cookies.
- Canadian Family Cookbook.
Nutrition Facts : Calories 425.9, Fat 3.4, SaturatedFat 1, Cholesterol 122.7, Sodium 64.3, Carbohydrate 90, Fiber 1.4, Sugar 50.3, Protein 9
ITALIAN ANISE COOKIES WITH ICING AND SPRINKLES
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
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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