Aniseed Cookies Recipes

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CHOCOLATE ANISE COOKIES



Chocolate Anise Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield about 2 dozen

Number Of Ingredients 8

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon ground anise seed
1 cup semisweet chocolate chips

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.

ITALIAN ANISE COOKIES



Italian Anise Cookies image

Delicious anise cookies.

Provided by ajv2001

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 40

Number Of Ingredients 8

4 large eggs
1 cup white sugar
¾ cup vegetable oil
1 teaspoon anise oil
5 cups all-purpose flour
2 tablespoons baking powder
½ cup confectioners' sugar, or more as needed
2 tablespoons milk, or more as needed

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.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 18.7 g, Cholesterol 18.7 mg, Fat 4.9 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 80.8 mg, Sugar 6.6 g

EASY ANISE COOKIES



Easy Anise Cookies image

Easy and delicious cookies. They have a nice crunchy outside and are chewy on the inside.

Provided by Gary Atashkarian

Categories     Desserts     Cookies

Time 30m

Yield 36

Number Of Ingredients 8

3 eggs, beaten well
3 cups brown sugar
2 tablespoons anise seed
½ teaspoon salt
1 teaspoon baking soda
2 tablespoons hot water
4 ½ cups all-purpose flour
½ cup white sugar, or as needed

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.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 26.8 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 76.9 mg, Sugar 14.6 g

ANISEED COOKIES



Aniseed Cookies image

Make and share this Aniseed Cookies recipe from Food.com.

Provided by Julesong

Categories     Dessert

Time 20m

Yield 40 serving(s)

Number Of Ingredients 6

4 large eggs, separated
1 3/4 cups powdered sugar, sifted
1 pinch salt
2 cups flour, all purpose
1/4 teaspoon baking powder
2 teaspoons anise seed, ground

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.

ANISETTE COOKIES I



Anisette Cookies I image

My family calls these "Italian Cookies". They can be made with Anisette or with Anise flavoring. The orange juice adds nice flavor. They are a cake-like cookie that is a Christmas tradition in my family. (They get huge due to all the baking powder, so do not roll too large).

Provided by LLYONS

Categories     World Cuisine Recipes     European     Italian

Yield 72

Number Of Ingredients 10

7 eggs
2 cups white sugar
½ cup vegetable oil
¾ cup orange juice
1 teaspoon almond extract
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon anise extract
5 teaspoons baking powder
7 cups sifted all-purpose flour

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.

Nutrition Facts : Calories 88.3 calories, Carbohydrate 15.2 g, Cholesterol 18.1 mg, Fat 2.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 41 mg, Sugar 5.9 g

ITALIAN ANISETTE COOKIES



Italian Anisette Cookies image

Old Italian recipe.

Provided by Heather

Categories     World Cuisine Recipes     European     Italian

Yield 18

Number Of Ingredients 10

4 cups all-purpose flour
1 cup white sugar
½ cup milk
2 eggs
1 tablespoon baking powder
¾ cup vegetable oil
1 tablespoon anise extract
1 teaspoon anise extract
1 cup confectioners' sugar
2 tablespoons hot water

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.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 39.5 g, Cholesterol 21.2 mg, Fat 10.1 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 92.5 mg, Sugar 18.1 g

AUTHENTIC ITALIAN ANISE BISCOTTI



Authentic Italian Anise Biscotti image

I think it's time for another Italian biscotti recipe! This family recipe will provide you with a texture that is slightly spongy on the inside and crispy on the outside. It really doesn't get any easier than this Authentic Italian Anise Biscotti.

Provided by Maria Vannelli RD

Categories     cookies

Time 40m

Number Of Ingredients 8

2 cups all purpose flour
2 teaspoons baking powder
pinch salt
4 eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1½ teaspoon anise extract (OR 2 teaspoons anise seed OR 2 teaspoons Anisette liqueur)

Steps:

  • Preheat oven to 350° F (180° C). Position rack in the center.
  • Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.
  • In a medium bowl, sift together flour, baking powder and salt. Set aside.
  • In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
  • Add the sugar gradually and whisk for another minute or so.
  • Add the oil and extracts. Whisk for another minute.
  • Incorporate the flour mixture. Mix until combined.
  • Pour mixture in the 3 prepared loaf pans.
  • Bake for 20-25 minutes or until firm to the touch
  • Remove from loaf pans and let cool for a few minutes.
  • Transfer to cutting board.
  • Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
  • Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
  • Can be stored at room temperature for a few weeks...if they last that long.

Nutrition Facts : ServingSize 1 cookie, Calories 75 kcal, Carbohydrate 9 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 7 mg, Sugar 4 g

ANISE COOKIES



Anise Cookies image

These anisette cookies will have all your guests swooning. These classic Italian goodies are a holiday favorite, make a batch for your next gathering!

Provided by Amanda Formaro

Categories     Desserts

Time 25m

Number Of Ingredients 10

1/2 cup unsalted butter ( or margarine)
1/4 cup shortening
3/4 cup granulated sugar
4 large eggs
3 cups all-purpose flour
5 teaspoons baking powder
1/2 tsp. salt
2 tsp. anise extract (can use vanilla or lemon extract instead)
2 cups confectioners' sugar (sifted)
3 Tbsp. milk

Steps:

  • Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.
  • Next time I will be more careful with the flour, I think I added a bit too much. The tops of my cookies cracked. I also used my cookie scoop and filled it half way, which seemed to work pretty well.
  • Mix milk GRADUALLY into confectioners' sugar to make a thick glaze... make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.
  • I dipped and sprinkled 5 at a time, that seemed to be the magic number before the glaze would start to harden.

Nutrition Facts : ServingSize 1 cookie, Calories 63 kcal, Carbohydrate 10 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 19 mg, Fiber 1 g, Sugar 5 g

ITALIAN ANISE COOKIES RECIPE



Italian Anise Cookies Recipe image

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

1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 cup cane sugar
1/4 cup unsalted butter (at room temperature)
3 large eggs
1 tablespoon pure anise extract
1 teaspoon crushed anise seeds ((optional))
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon anise extract
candy sprinkles

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

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ANISEED COOKIES | RACHAEL RAY IN SEASON
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2015-03-21 Recipes; Desserts; Aniseed Cookies; Aniseed Cookies. Rating: Unrated. Be the first to rate & review! By Rachael Ray Every Day. Pin Print …
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  • Turn the dough onto a work surface dusted with confectioners' sugar. Knead until it just comes together, two or three turns. Shape into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
  • Preheat the oven to 350 degrees . Let the dough soften slightly at room temperature, about 10 minutes. Place on a work surface dusted with confectioners' sugar. Dust dough with more sugar; roll to 1/4 inch thick. Using 2 1/2-inch cookie cutters, cut out shapes. Gather up the scraps; roll again, refrigerating if the dough is too soft. Arrange on 3 parchment-lined baking sheets, spacing 11/2 inches apart.
  • Sprinkle each cookie with about 1/2 tsp. raw sugar. Bake, rotating sheets halfway through, until golden around the edges, 10 to 13 minutes. Transfer on the parchment to racks and let cool.


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