MY NANA'S LACE COOKIES
These are delicate lace cookies with an amazing taste! A tradition in our family for Christmas since I was a little girl. These cookies spread to make a very thin wafer, almost transparent. Super easy to make, but be careful, as they can be quick to burn or cool too much on your cookie sheet - and then you'll be chipping the cookies off of your cookie sheet! I hope you enjoy these as much as my family does. Store in an airtight container until serving.
Provided by Bluetiger
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 96
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Mix oats, brown sugar, flour, and salt together in a bowl. Stir in melted butter until well blended. Pour in egg and vanilla extract and mix until well blended.
- Drop dough by 1/2 teaspoonfuls, at least 2 inches apart, on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 4 to 5 minutes.
- Remove from the oven and let cool slightly until firm, 5 to 10 minutes. Transfer cookies to wire racks to cool completely. Continue baking remainder of cookies, 1 cookie sheet at a time, according to instructions.
Nutrition Facts : Calories 45.6 calories, Carbohydrate 6.6 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 26.8 mg, Sugar 5.1 g
ANISE & WINE COOKIES
My grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.-Julia Meyers, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk 1 cup sugar, oil, wine, aniseed and salt until blended. Gradually stir in enough flour to form a soft dough. Cover; let rest 1 hour., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each into a ring, pinching ends together to seal. Dip tops of cookies into remaining sugar. Place 1 in. apart on greased baking sheets., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 92 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ANISE SUGAR COOKIES
As much as I love giving away my baking, a few goodies-like these anise Christmas cookies-are keepers. The light flavor and melt-in-your-mouth texture make them one of my favorite anise recipes. -P Marchesi, Rocky Point, Long Island, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, aniseed, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. , Shape into 1-in. balls; place on greased baking sheets. Flatten with a glass dipped in sugar., Bake at 375° for 8-10 minutes or until set. Cool on wire racks. If desired, decorate cookies with frosting and sprinkles.
Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 95mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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
MY NANA'S ANISEED COOKIES
My Grandmother used to make these cookies every Christmas. They were hard, seedy, strange looking, and tasted like Heaven. They need to be made when the weather is cool and the humidity is low.
Provided by Sweetiebarbara
Categories Drop Cookies
Time 20h
Yield 96 cookies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs until light.
- Slowly add the sugar and continue beating (3-5 min.).
- Add vanilla.
- Sift baking powder with flour and add.
- Add anise seed.
- Beat 5 more minutes.
- Line a large area with alumnium foil (I put 8 cookie sheet sized foil on the dining room table).
- Drop 1/2 teaspoon size of batter on foil sheets. (I drop 12 per sheet).
- Let dry at room temperature for 18 hours.
- Bake about 12 minutes at 350 degrees, or until slightly golden.
Nutrition Facts : Calories 81.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.4, Sodium 24.2, Carbohydrate 16.6, Fiber 0.3, Sugar 8.4, Protein 1.9
NANA'S ANISE BISCOTTI
Provided by Tim Mantoani
Categories Cookies Nut Dessert Bake Almond Anise Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 65
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.
- Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely.
- Reduce oven temperature to 300°F. Transfer cooled logs to work surface. Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices. Arrange slices on baking sheets.
- Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.)
BROWN SUGAR-ANISE COOKIES
This big, irresistible cookie takes almost no time to make, and is great for those occasions when you want a delicious treat, fast. If you think you don't like anise seeds, you might enjoy their fragrant notes in this recipe, but you can always use sesame seeds instead. Or leave them out altogether - these cookies are still good with just sugar (use turbinado if you don't have sanding or sparkling sugar). You can keep the rolled-out dough in the freezer, and throw it in the oven for a dinner party. With a little sorbet or ice cream, you have a dessert ready for company.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 40m
Yield About 30 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Combine 2 cups flour, the cornstarch and salt in a medium bowl, and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and light brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla paste and beat on medium speed until well combined, scraping bowl as needed.
- Add the flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Divide dough in two, wrap each piece in plastic wrap, and flatten into disks. Chill until firm, at least 1 hour and up to 3 days.
- Place one piece of dough on a lightly floured sheet of parchment, or a silicone baking mat, and flour both sides of the dough and the rolling pin. Roll dough into an oblong oval that is roughly 7-by-10 inches and a generous 1/4-inch thick. Prick all over with a floured fork. Repeat with the second piece of dough. Slide rolled dough on parchment paper onto a baking sheet, and freeze until firm, about 10 minutes.
- Lightly beat the egg white with 1 teaspoon water to thin it out. Lightly brush the top of the dough with the egg white, and sprinkle with the anise seeds, pressing gently to adhere. Sprinkle with the sanding sugar, then bake until turning deeply golden at the edges, 15 to 17 minutes.
- Let cool on the baking sheet. After about 5 minutes, use a knife, pastry wheel or pizza cutter to cut crosswise into 3/4-inch strips. Alternatively, let cool and serve whole, allowing guests to break into pieces. Cookies will keep in an airtight container at room temperature for 1 week.
NANA'S RANGER COOKIES
Got recipe from my husbands mom. We all love them. You can even add a cup of cranberries and a cup of white chocolate chips. Last night we even made them into bars. So good.
Provided by BetterLate
Categories Drop Cookies
Time 20m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375°.
- Cream shortening with butter. Gradually add sugars and cream thoroughly.
- Beat eggs in a small bowl and add to cream sugar mixture.
- In a small bowl combine flour, baking powder, baking soda and salt. Slowly add to cream sugar mix.
- Add vanilla, oatmeal, wheaties & coconut and combine well.
- Drop by teaspoon onto parchment lined cookie sheet.
- Bake 10-15 minutes.
Nutrition Facts : Calories 94.1, Fat 4, SaturatedFat 1.9, Cholesterol 10.3, Sodium 93.3, Carbohydrate 13.7, Fiber 0.8, Sugar 7.7, Protein 1.2
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