Self Frosting Anise Cookies Food

FROSTED ANISE COOKIES

Steps:

• Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool completely., Spread cookies with frosting and decorate with sprinkles. Let stand until set. Store in an airtight container.

YA MAMMA'S FROSTED ANISE COOKIES (COPYCAT)

Steps:

• Preheat oven to 375°F.
• Cream butter, shortening,and sugar until smooth; add eggs and beat well.
• In another bowl, mix together flour, baking powder, and salt with a whisk.
• Add flour mixture to butter mixture along with anise extract and cream and,using a wooden spoon, mix well.
• Form dough into small balls and place onto ungreased cookie sheets several inches apart.
• Flatten slightly (using a sugared glass or the palm of your hand) and bake approximately 12 minutes.
• Remove to racks to cool then frost.
• For frosting, melt butter over low heat in a small saucepan.
• Add sugar, milk, and anise extract and stir until smooth.
• Dunk tops or sides of cooled cookies into the icing, then dunk into a dish of sprinkles to decorate.
• Frosting will harden once it dries.

SELF ICING, ANISE COOKIES (ANIS SMAKAKER)

Steps:

• Beat eggs until frothy.
• Add anise.
• Add powdered sugar gradually, beating continuously.
• Add flour and baking powder.
• Dough should be tough to work from what I've read.
• Drop by teaspoonfuls onto a greased cookie sheet.
• Let stand overnight.
• In the morning, bake at 350 degrees Fahrenheit for 12 minutes.
• A pretty white icing will appear on these cookies.

SELF-FROSTING ANISE COOKIES

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.

GLAZED ANISE COOKIES

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in aniseed and extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.Bake 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. , In a large heavy saucepan, combine the sugar, water and cream of tartar; bring to a boil over low heat. Cook and stir until a candy thermometer reads 226° (thread stage). Cool to 110° (do not stir). Stir in the extract, food coloring if desired and enough confectioners' sugar to achieve spreading consistency. Spread over cookies.

LOW-FAT ANISE COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Cream Promise spread and sugar until smooth.
• Add eggs and milk and beat well.
• Slowly add in flour mixture (flour, baking powder, & salt) and mix well.
• Drop dough by spoonfuls onto ungreased cookie sheet about 2 inches apart.
• Flatten slightly and bake about 12 minutes before they start to brown.
• Remove from oven and place on cooling racks.
• When completely cool you may frost them.
• Frosting: Mix Promise spread, sugar, milk, and anise extract until smooth.
• Use to frost cooled cookies.
• Decorate as desired.

EASY ANISE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat eggs and brown sugar together in a large bowl until smooth. Stir anise seed and salt into the egg mixture.
• Dissolve baking soda in hot water; stir into the egg mixture. Add flour and mix into a dough. Form into 36 small balls.
• Spread white sugar into a wide, shallow dish. Roll the cookie dough balls in the sugar to coat. Arrange onto prepared baking sheets about 1 inch apart.
• Bake in preheated oven until edges are crispy, about 10 minutes.

ICED ANISE COOKIES

Steps:

• In a large bowl, combine 2 cups flour, sugar and baking powder. In a small bowl, whisk the eggs, butter, milk and extract. Stir into dry ingredients until blended. Stir in remaining flour until dough forms a ball. Turn onto a floured surface; knead until smooth., Shape dough by rounded teaspoonfuls into thin 6-in. ropes; twist each rope into a "Q" shape. Place on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove from pans to wire racks to cool completely., For icing, in a small bowl, beat butter until fluffy. Add the confectioners' sugar, milk and extract; beat until smooth. Spread over tops of cookies; decorate with sugars if desired.

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.

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 ANISETTE COOKIES

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.

FROSTED ANISE SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve spreading consistency. Dip tops of cookies into glaze. If desired, decorate with sprinkles. Let stand until set.

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.

SOUR CREAM ANISE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add the honey, sour cream and eggs; beat well. Combine the flour, baking soda, aniseed and salt; add to creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Cool on a wire rack.