Anise  Cookies

 

 

 

 

INGREDIENTS:

6 eggs, separated

1 cup confectioners sugar

1 cup sifted all-purpose flour

3 teaspoons anise seed

 

 

 

DIRECTIONS:

 

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

 

 

 

 

INGREDIENTS:
 

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 

 

 

 

DIRECTIONS:

 

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

 

 

 

 

INGREDIENTS:

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

 

 

GLAZE

 

1 cup confectioners sugar 

4 to 5 teaspoons milk 

1 teaspoon anise extract 

 

In a small bowl, combine all ingredients until smooth. 

 

  



DIRECTIONS:

 

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.)

 

 

 

 

 

             

   

    

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