Best Italian Anise Cookies Recipes

ITALIAN ANISE COOKIES

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.

ITALIAN GRANDMOTHER ANISE COOKIES

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.

ITALIAN COOKIES WITH ANISE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and sugar for dough together in a bowl with an electric mixer until creamy. Add eggs, vanilla extract, and anise extract and blend. Combine flour and baking powder in a separate bowl; stir into butter mixture until blended.
• Take a ping pong-sized ball of dough and roll between your hands to form a rope. Connect the ends and twist into a figure 8 shape. Place on an ungreased baking sheet. Repeat with remaining dough.
• Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• Mix milk into confectioners' sugar for icing, stirring slowly. Add the anise extract and vanilla extract.
• Dip cooled cookies into the icing face-down and lay on wax paper or a wire rack.

ITALIAN ANISE COOKIES WITH ICING AND SPRINKLES

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.

ITALIAN ANISE CHOCOLATE WALNUT COOKIES

Steps:

• 1. melt the butter and the chocolate in a double boiler stir until smooth
• 2. whisk the eggs Sambuca and the 2 1/2 tablespoons of sugar together. Add walnuts to the egg mixture and mix. set bowl aside
• 3. In another bowl sift the baking powder,salt,and flour together
• 4. whisk the melted chocolate in to the egg mixture. Stir flour in to the mixture and blend well.Refrigerate dough until it stiffens up enough to make cookie balls with
• 5. make balls out of dough about an inch wide. Roll in confection sugar,and place on greased cookie sheet and bake at 350 until centers crack (about 10 minutes)Remove and cool.

ITALIAN ANISE COOKIES RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F and line 2 baking sheets with parchment. In a large bowl, beat together the eggs, sugar, extract and baking powder. Add vegetable oil and milk, then the flour, one cup at a time, blending well after each addition. Pinch off walnut-sized pieces of dough and roll smooth between your palms. Flour your hands if the dough is too sticky. Arrange the balls of dough 2 inches apart on prepared baking sheets. Bake 10 to 12 minutes, or until bottoms of the cookies are a light golden brown. The tops will still be pale. Remove from oven, then transfer to a wire rack to cool. Glaze: Combine glaze ingredients in a bowl until just smooth. You want it more thick than thin, but still runny. Dip the tops of the cooled cookies into the glaze, then return them to the wire rack, allowing the glaze to drip down the sides of each cookie. Top with sprinkles.

ANISE ITALIAN COOKIES

Steps:

• 1. Cream sugar, eggs, butter and Crisco together. Then add anise extract, gradually add the flour and Baking powder (I end up using more than 2 cups, til I get a cookie dough consistency and no longer sticky)then roll into balls (around 1 inch in size) Press down a little on top.
• 2. Place balls on lightly greased cookie sheet. Bake 350 degrees for 10-12 minutes.
• 3. I also glaze with confectioner sugar & milk,when completely cooled, then sprinkle with nonpareils.

AUNT ELAINES ITALIAN ANISE COOKIES

Steps:

• 1. Cream margarine, sugar, egg and ricotta. Add anise and mix well. Gradually add dry ingredients. Mix well. Refrigerate until easy to handle and roll into balls.
• 2. Roll into balls and bake on cookie sheet for 15 minutes at 350 degrees.
• 3. Allow to cool. Add glaze and sprinkles. Or tint glaze with food color and put on cookies

VEGAN ITALIAN ANISE CHRISTMAS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix ground flax and water in a bowl; let sit until thickened, about 10 minutes.
• Combine flour, baking powder, and ground anise seeds in a bowl; mix until well combined. Add flax mixture, almond butter, brown sugar, and anise extract; mix well until a soft dough forms. Shape into 2-inch balls and place on the prepared baking sheets. Flatten balls lightly with your hand.
• Bake in the preheated oven until bottom is lightly golden, 20 to 25 minutes. Dust with confectioners' sugar.

ITALIAN ANISE COOKIES WITH ICING AND SPRINKLES RECIPE - (5/5)

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.

ITALIAN ANISE COOKIES

Steps:

• Heat the oven to 350 degrees. In the bowl of an electric mixer, beat the eggs and oil at medium-high speed until foamy. Continuing with mixer at medium-high speed, beat in the granulated sugar, then add the vanilla, anise, and orange juice, and mix well. Beat in the baking powder. Add the flour, 1 cup at a time, and when the dough becomes difficult to mix, switch to a dough hook or stir with a firm rubber spatula. Mix until the dough comes together in a ball. If the dough is sticky, add a little more flour. Pinch off 1½-tablespoon-sized pieces of dough and roll into ¹/³-inch-thick ropes about 7 inches long. On an ungreased cookie sheet, form each rope into a snail shape, starting at the center of the spiral, and gently press in the end of the rope to seal. Place cookies about 2 inches apart. Bake for about 10 minutes or until the cookies are puffed but still pale. They shouldn't brown on top, but should be golden on the bottom. Transfer cookies to a wire rack to cool. For the icing: In a small bowl, mix the confectioners' sugar with lemon juice and water until the icing is smooth, shiny, and thin enough to be easily spread. When the cookies are completely cool, lightly spread the icing on the tops with a small spatula. Store the cookies in an airtight container for up to 3 days.

ANISE COOKIES - ITALIAN RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F Mix Filling Grind almonds in blender or food processor. Mix first five Filling ingredients together. Add orange juice slowly if mixture is stiff want mixture firm (like jelly) (not runny or will not stay on cooky). Mix Cookie dough Mix all cookie ingredients together to make dough. Elictric mixer may be used with a bread hook. Add more flour if dough is to sticky. Roll-out Tip: I tape down parchment paper and roll out cookie dough. Roll out dough on floured surface about 1/8 inch thick. If dough stick to surface or cookie cutter add more flour. Roll out dough and cut out cookies into various shapes. Put cookies on greased cookie sheet (a non-stick baking mat may be used here or parchment paper) Put a half teaspoon of filling in center of each cookie. Cut small strips of dough and partially cover filling making an X with the dough on each cookie. Bake Bake in medium oven (375°F) for12-15 minutes. Bake 12 minutes for solf cookies. Bake 15 minutes for crunchy cookies. Do not brown. Optional: Sprinkle power sugar on cookies when done.

ITALIAN ANISE COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees and line cookie sheets with parchment paper Cream 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 this mix to the butter/sugar in the mixer, then add 1 tbsp milk. Add another third of the flour and 1 tbsp milk. Finally, mix in enough of the remaining flour until the dough is like a brownie batter. Use a t tbsp cookie scooper to make simple round drop cookies-use wet fingers to pat any rough edges. Bake cookies 10-12 minutes. Mix xxx sugar, milk and extract to make a sugar glaze. Add food coloring and dip cookie into mixture. Then dip into bowl of candy sprinkles