Self Icing Anise Cookies Anis Smakaker Food

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.

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.

TRADITIONAL ANISE COOKIES

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.

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.

ITALIAN GRANDMOTHER ANISE COOKIES

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.

ITALIAN ANISE COOKIES WITH ICING AND 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.

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.