Time 30m Yield 36 Number Of Ingredients 8 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.
Time 20m Yield 40 serving(s) Number Of Ingredients 6 Steps:
Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325°F. Bake cookies 20 minutes. Cool on rack.
Time 1h30m Yield about 2 dozen Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips. Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes. Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.
Time 1h10m Yield 5 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large bowl, cream 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 and aniseed. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Combine cinnamon and remaining sugar; sprinkle over cookies. Bake 12-15 minutes or until golden brown. Remove to wire racks.
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.
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.
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.
Time 1h30m Yield 40 Number Of Ingredients 8 Steps:
Beat eggs together in a large bowl. Gradually stir white sugar into beaten eggs until smooth. Slowly pour vegetable oil and anise oil into sugar mixture until incorporated. Mix flour and baking powder together in a separate bowl; slowly add to sugar mixture, stirring with a wooden spoon until dough is dry. Refrigerate dough, 30 minutes to overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Roll dough into walnut-size balls and arrange on the prepared baking sheet. Bake in the preheated oven until cookies are crisp around the edges, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack. Mix confectioners’ sugar and milk together in a bowl until desired consistency is reached. Dip a fork into the icing and drizzle over cookies. Allow icing to harden.
Time 30m Yield 48 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the shortening, sugar and eggs until smooth. Stir in the anise extract. Combine the flour and baking powder; stir into the wet ingredients. Scoop out spoonfuls and roll into balls. Place balls 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Frost when cool if desired.
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.
Time 40m Yield 3-1/2 dozen. Number Of Ingredients 9 Steps:
Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool completely., Spread cookies with frosting and decorate with sprinkles. Let stand until set. Store in an airtight container.
Time 25m Yield 8 dozen. Number Of Ingredients 8 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and baking powder; gradually add to the creamed mixture., Using a cookie press fitted with disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Decorate with sprinkles. Bake at 375° for 7-8 minutes or until set. Remove to wire racks.
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.
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.
More about “aniseed cookies recipes”
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.
