Best Italian Anisette Cookies Recipes

ITALIAN ANISETTE COOKIES

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.

ITALIAN ANISETTE COOKIES

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.

ITALIAN ANISETTE COOKIES

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. -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. -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. -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 ANISETTE "S" COOKIES

Steps:

• 1. Preheat oven to 400 degrees. Line cookie sheets with parchment paper or non-stick liners
• 2. For Cookies: In a large bowl sift together the flour, baking powder and salt, set aside
• 3. In another large mixing bowl, cream together the butter and sugar.
• 4. Add the eggs, one at a time, mixing well. Mix in the anise. Add in the milk and flour, alternating portions of each until all combined.
• 5. Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary.
• 6. Break off a handful of dough at a time and roll into a long pencil, cut into 5 or 6 inch pieces. Shape in an "S" shape on cookie sheet. These cookies will puff up a bit.
• 7. Bake approximately 8-10 minutes. Remove to cool on rack, then frost. This recipe makes about 5 dozen depending on size of cookie.
• 8. FROSTING: In a large bowl mix sugar, milk and extract to make a sugar glaze. Dip cookie into glaze and set on a baking rack or wax/parchment paper to catch drippings. Immediately top with sprinkles before glaze dries.
• 9. Allow icing to harden overnight; then store in air tight containers or freeze.

ITALIAN ANISETTE COOKIES

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.