Anisette Cookies Ii 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.

ANISETTE COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, beat together the eggs, sugar, milk, oil and anise extract until smooth. In a large bowl, stir together the flour, salt, baking powder and salt. Make a well in the center of the dry ingredients and pour the liquid mixture into it. Mix well until a soft dough is formed. Stir in the extra 1/2 cup of flour if necessary. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet, and flatten slightly.
• Bake for 10 to 15 minutes in the preheated oven, until firm. Cool on wire racks.

ANISETTE COOKIES I

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.

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.

ANISETTE COOKIES

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.