Anise Cookies Iv Recipes

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.

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.

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.

Steps:

• Preheat oven to 350 degrees. Sift flour, baking powder, salt, and anise in a medium bowl. Whisk eggs with a mixer on medium speed. Slowly add sugar, increase speed to high, and whisk until thick and glossy, about 10 minutes. Reduce speed to low, and add flour mixture, whisking until just combined.
• Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch tapered mounds on baking sheets lined with nonstick baking mats, spacing them 1 inch apart. Bake until firm, 10 to 12 minutes. Let cool on sheets on wire racks.