Anise  Cookies






6 eggs, separated

1 cup confectioners sugar

1 cup sifted all-purpose flour

3 teaspoons anise seed






Preheat oven to 300 degrees.  


Beat egg yolks until thick and foamy.


In a separate bowl, beat egg whites.


Combine with egg yolks.


Sift flour and add egg mixture together with the anise seed.


Drop from teaspoon onto greased cookie sheet, spacing about 1 inch apart.


Chill in refrigerator overnight.


Bake 12 minutes, or until light golden brown around the edges.


Place on wire racks and cool completely.



Yields 1 Dozen






Anise  Butter  Cookies






2 cups butter, softened 

1 3/4 cups granulated sugar, divided

2 eggs

1/4 cup orange juice concentrate

1/4 teaspoon anise extract  

4 teaspoons anise seed, crushed

  6 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon 






Preheat oven to 350 degrees.


In a large bowl, cream the butter and 1 1/2 cups sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Beat in orange juice concentrate, anise extract and anise seed.


Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.


On a lightly floured surface, roll out dough to 1/4 inch thickness.


Cut with a floured 2 1/2 inch round cookie cutter.

Place 1 inch apart on ungreased baking sheets.


Combine the cinnamon and remaining sugar.

Sprinkle over cookies.


Bake for 12 to 15 minutes or until golden.


Place on wire racks and cool completely.



Yields  5 Dozen






Italian  Anise  Cookies






3/4 cup granulated sugar  

1/2 cup (1 stick) unsalted butter, melted 

2 large eggs

1/4 cup milk  

1 teaspoon anise extract  

2 3/4 cups all-purpose flour 

2 1/2 teaspoons baking powder

1/4 teaspoon salt


Decoration: Multicolored Nonpareils





1 cup confectioners sugar 

4 to 5 teaspoons milk 

1 teaspoon anise extract 


In a small bowl, combine all ingredients until smooth. 





Preheat oven to 325 degrees.  

Beat first 5 ingredients in a large bowl with mixer until blended.

On low speed, beat in next 3 ingredients until blended.


Drop rounded measuring teaspoons of dough on to greased cookie sheets,

spacing about 2 inches apart.


Bake 8 to 10 minutes until bottoms are light golden.

Remove cookies to a wire rack to cool.


Dip tops of cookies in Glaze and, while wet, sprinkle with nonpareils.


Return to wire racks and let set.



Yields  4 Dozen



(Store airtight at room temperature up to 2 weeks or freeze up to 1 month.)









 Salem's Den  Salem 2004 and Beyond

Created by Salem of