My Nanas Aniseed Cookies Recipes

MY NANA'S ANISEED COOKIES

Steps:

• Beat eggs until light.
• Slowly add the sugar and continue beating (3-5 min.).
• Add vanilla.
• Sift baking powder with flour and add.
• Add anise seed.
• Beat 5 more minutes.
• Line a large area with alumnium foil (I put 8 cookie sheet sized foil on the dining room table).
• Drop 1/2 teaspoon size of batter on foil sheets. (I drop 12 per sheet).
• Let dry at room temperature for 18 hours.
• Bake about 12 minutes at 350 degrees, or until slightly golden.

ANISE SEED COOKIES

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.

NANA'S ANISE BISCOTTI

Steps:

• Preheat oven to 350°F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.
• Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely.
• Reduce oven temperature to 300°F. Transfer cooled logs to work surface. Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices. Arrange slices on baking sheets.
• Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.)

MY NANA'S LACE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix oats, brown sugar, flour, and salt together in a bowl. Stir in melted butter until well blended. Pour in egg and vanilla extract and mix until well blended.
• Drop dough by 1/2 teaspoonfuls, at least 2 inches apart, on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 4 to 5 minutes.
• Remove from the oven and let cool slightly until firm, 5 to 10 minutes. Transfer cookies to wire racks to cool completely. Continue baking remainder of cookies, 1 cookie sheet at a time, according to instructions.

YA MAMMA'S FROSTED ANISE COOKIES (COPYCAT)

Steps:

• Preheat oven to 375°F.
• Cream butter, shortening,and sugar until smooth; add eggs and beat well.
• In another bowl, mix together flour, baking powder, and salt with a whisk.
• Add flour mixture to butter mixture along with anise extract and cream and,using a wooden spoon, mix well.
• Form dough into small balls and place onto ungreased cookie sheets several inches apart.
• Flatten slightly (using a sugared glass or the palm of your hand) and bake approximately 12 minutes.
• Remove to racks to cool then frost.
• For frosting, melt butter over low heat in a small saucepan.
• Add sugar, milk, and anise extract and stir until smooth.
• Dunk tops or sides of cooled cookies into the icing, then dunk into a dish of sprinkles to decorate.
• Frosting will harden once it dries.