ITALIAN ANISETTE COOKIES
Old Italian recipe.
Provided by Heather
Categories World Cuisine Recipes European Italian
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 39.5 g, Cholesterol 21.2 mg, Fat 10.1 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 92.5 mg, Sugar 18.1 g
ITALIAN ANISETTE COOKIES
Anisette cookies are another one of those traditional Italian cookie recipes. This cookie gets it's flavoring from the anisette liquor.
Provided by Phil Franco
Categories Dessert
Time 30m
Yield 42 cookies, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
- In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
- Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
- Cover; refrigerate dough for several hours.
- Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
- Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
- Using a spatula, transfer cookies to a wire rack to cool.
- To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
- Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
- Makes approximately 3 1/2 dozen cookies.
Nutrition Facts : Calories 524.8, Fat 10.8, SaturatedFat 5.6, Cholesterol 91.3, Sodium 442.1, Carbohydrate 100.1, Fiber 1.5, Sugar 54.5, Protein 8
ANISETTE COOKIES
Make and share this Anisette Cookies recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 35m
Yield 72 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large bowl, beat eggs.
- Blend in vegetable oil, orange juice, almond extract, vanilla extract, lemon extract, and anise flavoring.
- Sift the flour with the sugar and baking powder.
- Add the flour mixture to the egg mixture.
- The dough will probably be sticky.
- Add additional flour until dough no longer sticks to your hands and can rolled.
- Pull off a piece of dough about the size of a walnut.
- Roll it into a rope and shape it into a knot.
- Place finished knots 2 inches apart on an ungreased cookie sheet.
- Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 15 minutes.
- Bottoms should slightly brown.
- Cool cookies on a wire rack.
- If desired ice with confectioner's sugar icing.
Nutrition Facts : Calories 88.2, Fat 2.1, SaturatedFat 0.4, Cholesterol 20.6, Sodium 32.3, Carbohydrate 15.2, Fiber 0.3, Sugar 5.9, Protein 1.9
ANISETTE COOKIES I
My family calls these "Italian Cookies". They can be made with Anisette or with Anise flavoring. The orange juice adds nice flavor. They are a cake-like cookie that is a Christmas tradition in my family. (They get huge due to all the baking powder, so do not roll too large).
Provided by LLYONS
Categories World Cuisine Recipes European Italian
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs. Blend in vegetable oil, orange juice, vanilla, lemon and anise flavoring.
- Sift the flour with the sugar and baking powder. Add the flour mixture to the egg mixture. The dough will probably be sticky. Add additional flour until dough no longer sticks to your hands and can rolled.
- Pull off a piece of dough about the size of a walnut. Roll it into a rope and shape it into a knot. Place finished knots 2 inches apart on an ungreased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Bottoms should slightly brown. Cool cookies on a wire rack. If desired ice with confectioner's sugar icing.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 15.2 g, Cholesterol 18.1 mg, Fat 2.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 41 mg, Sugar 5.9 g
ANISETTE LOVE KNOTS
Make and share this Anisette Love Knots recipe from Food.com.
Provided by Joanne117
Categories Dessert
Time 1h35m
Yield 50 cookies
Number Of Ingredients 12
Steps:
- Cookies:.
- In bowl, combine flour, baking powder and salt. Toss lightly with a fork. Add eggs and sugar - mix well, (mixture will be crumbly). Add melted butter, 3 teaspoons anise extract and warm water. Stir until mixture forms a ball. Transfer dough to a lightly floured surface and knead for 5 minutes until dough is smooth. Chill for one hour.
- Preheat oven to 400 degrees. Pinch off pieces of dough about the size of large olives and roll into logs. Tie each into a knot shape and place on aluminum foil approximately 2" apart. Slide foil with cookies onto cookie sheets. Bake 8 to 10 minutes or until bottoms are pale brown. When done, slide aluminum foil off cookie sheets and let cookies cool on foil until cool.
- Glaze:.
- Stir milk and remaining two tablespoons anise extract into confectioners sugar. Consistency should be like heavy cream, if needed, add drops of milk. Dip cookies upside down into glaze; turn upright and dry on cookie rack over waxed paper for one minute, than sprinkle with candy sprinkles. Makes about 50 cookies.
- Store in a waxed paper lined cookie tin, approximately one week.
Nutrition Facts : Calories 104.8, Fat 2.3, SaturatedFat 1.3, Cholesterol 16.2, Sodium 52.4, Carbohydrate 19.6, Fiber 0.2, Sugar 12.5, Protein 1.4
ANISETTE COOKIES II
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, beat together the eggs, sugar, milk, oil and anise extract until smooth. In a large bowl, stir together the flour, salt, baking powder and salt. Make a well in the center of the dry ingredients and pour the liquid mixture into it. Mix well until a soft dough is formed. Stir in the extra 1/2 cup of flour if necessary. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet, and flatten slightly.
- Bake for 10 to 15 minutes in the preheated oven, until firm. Cool on wire racks.
Nutrition Facts : Calories 83.7 calories, Carbohydrate 12.5 g, Cholesterol 15.8 mg, Fat 2.9 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 153.2 mg, Sugar 3.3 g
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
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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