CRISP ANISE SEED BUTTER COOKIES
My husband's aunt used to make these cookies every Christmas just for him. You must use real anise seeds. They will please everyone's taste buds.
Provided by Barbara Carrigan
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h
Yield 50
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder and salt; set aside. In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually mix in the sifted ingredients and anise seeds until well blended. Cover and chill for several hours or overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Sprinkle the tops with a mixture of the remaining 1/4 cup of sugar and cinnamon.
- Bake for 8 to 10 minutes in the preheated oven, until light brown. Cool on baking sheets for a few minutes before removing to wire racks to cool completely. Happy Holidays!
Nutrition Facts : Calories 93 calories, Carbohydrate 12.9 g, Cholesterol 17.2 mg, Fat 4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 2.4 g, Sodium 55.2 mg, Sugar 5.1 g
ANISE SEED BORRACHIO COOKIES
You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum.
Provided by Ruben Jerez
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 36
Number Of Ingredients 10
Steps:
- Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight.
- In a medium bowl, cream together the butter, sugar and vanilla until smooth. Stir in the anise seed and rum. Mix in the egg. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended. Cover and refrigerate until chilled, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a greased cookie sheet.
- Bake for 10 minutes in the preheated oven, or until golden brown at the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 111 calories, Carbohydrate 11.1 g, Cholesterol 22.1 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.1 g, Sodium 90.1 mg, Sugar 4.2 g
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.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 26.8 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 76.9 mg, Sugar 14.6 g
ANISE SEED COOKIES
I got this recipe from a 4-H cookbook. This is something a little different. I love the taste of the anise in this.
Provided by mommyoffour
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- Add beaten eggs, vanilla and anise seed.
- Add dry ingredients and mix well.
- Chill dough for several hours.
- Roll out to 1/8 inch thickness.
- Cut with favorite cutters.
- Bake on ungreased cookie sheet 10 - 15 minutes at 325.
Nutrition Facts : Calories 111.8, Fat 4.4, SaturatedFat 2.6, Cholesterol 27.8, Sodium 87.8, Carbohydrate 16.6, Fiber 0.3, Sugar 8.4, Protein 1.7
ITALIAN GRANDMOTHER ANISE COOKIES
This is my grandmother's recipe, but since I didn't have a chance to know her I think of them as my mom's cookies. She uses 5 pounds of flour in her batch because she makes them once a year for the family reunion, so I whittled her recipe down into a 4 dozen batch. The amount of anise is up to you. If you think you didn't add enough anise to the cookies, you can add some to the icing. I like to leave some of them unfrosted since they're pretty darn good plain.
Provided by lalalucy
Categories Dessert
Time 35m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 230.6, Fat 6.8, SaturatedFat 1.6, Cholesterol 41.6, Sodium 70.7, Carbohydrate 38.8, Fiber 0.6, Sugar 22.4, Protein 3.5
CRISP ANISE COOKIES
These cookies are wrapped in the spirit of the season. Fresh out of the oven, they have a wonderfully chewy center. Over time, the centers become more crisp, reminiscent of biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 6
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.
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