CRISP ANISE COOKIES
These cookies are wrapped in the spirit of the season. Fresh out of the oven, they have a wonderfully chewy center. Over time, the centers become more crisp, reminiscent of biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Sift flour, baking powder, salt, and anise in a medium bowl. Whisk eggs with a mixer on medium speed. Slowly add sugar, increase speed to high, and whisk until thick and glossy, about 10 minutes. Reduce speed to low, and add flour mixture, whisking until just combined.
- Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch tapered mounds on baking sheets lined with nonstick baking mats, spacing them 1 inch apart. Bake until firm, 10 to 12 minutes. Let cool on sheets on wire racks.
ITALIAN GRANDMOTHER ANISE COOKIES
This is my grandmother's recipe, but since I didn't have a chance to know her I think of them as my mom's cookies. She uses 5 pounds of flour in her batch because she makes them once a year for the family reunion, so I whittled her recipe down into a 4 dozen batch. The amount of anise is up to you. If you think you didn't add enough anise to the cookies, you can add some to the icing. I like to leave some of them unfrosted since they're pretty darn good plain.
Provided by lalalucy
Categories Dessert
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.
Nutrition Facts : Calories 230.6, Fat 6.8, SaturatedFat 1.6, Cholesterol 41.6, Sodium 70.7, Carbohydrate 38.8, Fiber 0.6, Sugar 22.4, Protein 3.5
ANISE SEED BORRACHIO COOKIES
You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum.
Provided by Ruben Jerez
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 36
Number Of Ingredients 10
Steps:
- Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight.
- In a medium bowl, cream together the butter, sugar and vanilla until smooth. Stir in the anise seed and rum. Mix in the egg. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended. Cover and refrigerate until chilled, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a greased cookie sheet.
- Bake for 10 minutes in the preheated oven, or until golden brown at the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 111 calories, Carbohydrate 11.1 g, Cholesterol 22.1 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.1 g, Sodium 90.1 mg, Sugar 4.2 g
BISCOCHITOS/BIZCOCHITOS - ANISE SEED COOKIES
Usually every Christmas gathering in New Mexico serves these wonderful biscochitos. Biscochitos are said to be native to New Mexico, where they are traditionally made with lard. Other names associated with biscochitos are names such as Polvorones or Mexican Wedding Cookies. In Spain they are called Mantecosos. As the "Original...
Provided by Teresa Morgan
Categories Cookies
Number Of Ingredients 3
Steps:
- 1. Make Sugar-Cinnamon Mixture; set aside. Cinnamon-Sugar Mixture: 1/4 cup granulated sugar 1 table spoon ground cinnamon. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside. In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and wine, and stir until well blended. On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
ANISE SEED COOKIES
I got this recipe from a 4-H cookbook. This is something a little different. I love the taste of the anise in this.
Provided by mommyoffour
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- Add beaten eggs, vanilla and anise seed.
- Add dry ingredients and mix well.
- Chill dough for several hours.
- Roll out to 1/8 inch thickness.
- Cut with favorite cutters.
- Bake on ungreased cookie sheet 10 - 15 minutes at 325.
Nutrition Facts : Calories 111.8, Fat 4.4, SaturatedFat 2.6, Cholesterol 27.8, Sodium 87.8, Carbohydrate 16.6, Fiber 0.3, Sugar 8.4, Protein 1.7
ITALIAN ANISE COOKIES RECIPE
A bite of these Italian anise cookies will bring back any Italian-American's memories of childhood Christmases with family. Even if you are not Italian, these cookies are a delicious addition to your holiday cookie tray.
Provided by Grow a Good Life
Categories Dessert
Time 22m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F. Line two cookie sheets with parchment paper.
- Add flour and baking powder to a medium mixing bowl and whisk to combine. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer on medium speed until fluffy, about 5 minutes.
- Beat in eggs one at a time, add 1 tablespoon of anise extract and anise seeds, and mix until well blended.
- Add the flour mixture a little at a time, and mix until well blended. The dough will be soft and sticky.
- Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets.
- Bake 5 to 7 minutes until bottoms are golden brown and the cookie springs back when pressed with your finger.
- Remove the cookies from the baking sheets to a wire rack to cool.
- To make the glaze, whisk together the powdered sugar, milk, and 1/4 teaspoon anise extract in a small bowl until smooth.
- Place the cooling rack of cookies on the cookie sheet to catch drips and the extra sprinkles.
- Grab one cookie, dip the top into the glaze, put it back on the rack, and add the sprinkles right away before the icing begins to harden.
- Repeat with the remaining cookies, and then let the cookies sit until the glaze is hard.
- Store in an airtight container at room temperature for up to 2 weeks. The recipe makes about 32 cookies.
Nutrition Facts : Calories 70 kcal, ServingSize 1 serving
ANISE-ORANGE COOKIES
Serve these flavorful cookies with Supremed Citrus for a light dessert after a heavy meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Whisk together flours, anise, and salt in a medium bowl.
- Put sugar and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed for 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Reduce speed to medium. Mix in juice and egg. Add flour mixture; mix until just combined.
- Working in batches, spoon batter into a pastry bag fitted with a 1/2-inch plain round tip (such as Wilton No. 1A). Pipe 3 1/2-inch-long lines onto parchment-lined baking sheets, making the ends slightly thicker than centers. Bake cookies until edges and bottoms are golden brown, 12 to 14 minutes. Let cool on sheets on wire racks 5 minutes. Using a spatula, transfer cookies to rack; let cool completely.
ANISE SEED COOKIES
Cookies flavored with anise seeds and flavoring. Decorate with colored sprinkles, sugar or confectioners glaze for a more festive appearance.
Provided by Bernie
Categories Desserts Cookies Drop Cookie Recipes
Time 3h35m
Yield 48
Number Of Ingredients 5
Steps:
- In a large bowl, whip eggs and sugar together for 15 minutes on the high speed of an electric mixer. Gradually stir in the flour, anise oil and anise seeds. Spoon out dough by rounded teaspoonfuls onto well greased cookie sheets. Decorate at this time if desired. Let the cookies stand uncovered for at least 4 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Bake cookies for 12 to 15 minutes, until cookies begin to brown. remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 10.5 g, Cholesterol 11.6 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 4.5 mg, Sugar 7.4 g
SWISS ANISE CHRISTMAS COOKIES
Anise Cookies are one of the most popular and beloved Swiss Christmas cookies! They have a unique flavor, are very crisp, yet have a soft core!
Provided by Aline Cueni
Categories Dessert
Time P1DT1h
Number Of Ingredients 5
Steps:
- Line two baking sheets with parchment paper.
- Toast the anise seeds for a few minutes in a skillet over medium heat until fragrant. Coarsely grind them in a mortar and set aside. → Those two steps enhance the anise flavor!
- Beat the eggs, powdered sugar, and salt in the bowl of a stand mixer until white and fluffy (takes about 3-5 minutes).
- Stir in anise seeds.
- Add flour and stir using a spatula until just combined.
- Place the dough on a lightly floured surface and form/roll the dough into ½-inch (1 ½ cm) thick rolls. → This is about the thickness of a finger.
- Cut the rolls into 2-inch (5 cm) pieces. Make two cuts and shape them into a half-moon (see pictures in the blog post's step-by-step instructions). Transfer to the lined baking sheets and let them dry at room temperature for 24 hours. → Don't cover, and don't leave at a place with a draft.
- Preheat the oven to 300°F (150°C). Bake the cookies in the lower third of the oven, with the oven door slightly ajar, for 15-20 minutes.→ Stick a wooden spoon between the oven and the door!
- Remove from the oven, allow cookies to cool for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely.
Nutrition Facts : Calories 37 kcal, Carbohydrate 8 g, Protein 1 g, Cholesterol 7 mg, Sodium 14 mg, Sugar 4 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, ServingSize 1 serving
ANISE SEED-CINNAMON COOKIES: BISCOCHITOS
Provided by Robert Irvine : Food Network
Categories dessert
Time 40m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Lightly grease baking sheets.
- In a small bowl combine sugar, orange zest, and sherry, and set aside to let flavors infuse the sugar. In a large mixing bowl, thoroughly combine flour, baking powder, anise seed, and salt. In another bowl, beat the lard with an electric mixer until fluffy. Add lard and infused sugar to flour mixture and knead until it forms a cohesive mass. On a floured surface, roll dough to a thickness of 1/4-inch. Cut into rectangles and pinch 1 of the short sides into deditos (little toes) which will spread apart when baking.
- For the topping, combine cinnamon with sugar in a small bowl. Brush rectangles with beaten egg and sprinkle with topping. Transfer cookies with a spatula to baking sheet and bake 8 to 10 minutes until crispy and edges are just beginning to turn golden. Serve with cota tea or atole.
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- Cream the butter and sugar together in a large bowl. Add the fennel seeds, fennel pollen, salt ouzo and egg and beat the mixture together.
- In another bowl, combine the flour, corn flour and baking powder and whisk to combine. Stirring all the time, add the dry ingredients slowly to the wet. Shape the dough into a log, cover in plastic wrap and refrigerate for at least 1 hour, and up to overnight — this is important, because you need the dough to be very cold, or the cookies will collapse as you bake them. They'll still taste great, but will look weird.
- When you are ready to bake, preheat the oven to 375°F. Slice off small cylinders of the log into cookies about 1/4 to 1/2 inch thick. Set them on a non-stick baking sheet, or a greased baking sheet so they don't touch each other. They should not collapse, so you can set them fairly close together. Bake until they begin to color on the edges, about 12 minutes.
- Remove and let the cookies set up on the baking sheet for 5 minutes. Carefully move them to cool on a wire rack.
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- Beat the eggs until they're frothy. Add the sugar gradually, beating all the while., Once the sugar has been added, continue to beat the mixture at medium-high speed for 5 minutes., Whisk together the flour, baking powder, and salt., Add the dry ingredients to the egg/sugar mixture, and beat at medium speed for 3 minutes., Stir in the anise seed., Drop the dough by teaspoonfuls onto well-greased and well-floured or parchment-lined baking sheets, shaping the dough into rounds with a spoon, if necessary., Let the cookies stand at room temperature, uncovered, for at least 8 hours.
- Note: food safety common sense prohibits you from nibbling on any unbaked cookie dough while these cookies are "aging." , When you're ready to bake the cookies, preheat the oven to 325°F.
- Bake them for about 10 minutes, or until they're a creamy just-golden color, not brown, on the bottom., Remove the cookies from the oven, wait 5 minutes, then loosen them from the parchment/pan with a spatula.
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