Nanas Anise Cutout Cookies Recipes
MY NANA'S ANISEED COOKIES
My Grandmother used to make these cookies every Christmas. They were hard, seedy, strange looking, and tasted like Heaven. They need to be made when the weather is cool and the humidity is low.
Provided by Sweetiebarbara
Categories Drop Cookies
Time 20h
Yield 96 cookies, 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 81.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.4, Sodium 24.2, Carbohydrate 16.6, Fiber 0.3, Sugar 8.4, Protein 1.9
ANISE CUTOUT COOKIES
These soft cookies are perfect for the holidays and special occassions, with a distinctive cinnamon-sugar coating. From Taste of Home Cookies.
Provided by Connie K
Categories Dessert
Time 27m
Yield 60 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream shortening and sugar until fluffy; add eggs and aniseed.
- Combine flour, baking powder and salt; add to the creamed mixture; Add apple juice and mix well.
- On a floured surface, knead until well blended, about 4-5 minutes; Roll dough to 1/2-inch thickness; cut into 2-inch shapes.
- Place on greased baking sheets; bake at 375F for 12-16 minutes or until lightly browned.
- Combine sugar and cinnamon; roll cookies in the mixture while still warm; cool on wire racks.
Nutrition Facts : Calories 128.6, Fat 7.1, SaturatedFat 1.8, Cholesterol 7, Sodium 59.5, Carbohydrate 14.8, Fiber 0.4, Sugar 5.2, Protein 1.5
NANA'S ANISE CUTOUT COOKIES
These cookies have been made in my family for 4 generations now and I must say that they are a family favorite above all others. If you love the flavor of anise I think you will surely Love these cookies.
Provided by nancy catanzaro
Categories Cookies
Time 25m
Number Of Ingredients 9
Steps:
- 1. Thoroughly cream butter,sugar vanilla and anise. Add eggs; beat til light and fluffy
- 2. Stir in milk
- 3. Gradually add dry ingredients(I use my kitchen aid stand mixer) til blended. Divide dough in half and chill several hours
- 4. When ready to bake; On lightly floured surface, roll to 1/4 in thickness. Cut into your favorite shapes. Bake on greased cookie sheet spaced 1 in. apart for 9-11 minutes.(depending on how thick or thin you roll them) @ 375 degrees. Cool slightly, remove from pan to rack to decorate. Frost as you wish..............Yields 3-4 dozen depending on thickness and size of cutter
- 5. Frost with your favorite Buttercream frosting Hint: I add anise to my frosting to compliment the flavor in the cookie...Nana always did. Enjoy!
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- In a stand mixer cream butter and sugar until light and fluffy, about 3 minutes. Add the anise, egg yolks, and milk, beating to combine. In a separate bowl, sift baking powder and salt into flour, then add to wet ingredients, mixing until incorporated. Dough will be thick and sticky.
- Flour your workstation moderately, as well as your hands and rolling pin. Take half of the dough and dust it with flour, knead it into a ball, then roll it out to about ¼ inch thick, dusting the cookie dough with flour sparingly, but as needed to manage the dough.
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- In a stand mixer or with a hand mixer, cream butter and sugar until light and fluffy, ~3 minutes. Add anise, egg yolk, and milk, beating to combine. In a separate bowl, sift baking powder and salt into flour, then add to wet ingredients, mixing until incorporated. Dough will be sticky but thick.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or silicon liners. Set up a station with flour, rolling pin, cookie cutters, and prepared baking sheets.
- Flour your workstation moderately, as well as your hands. Take half of the dough and dust it with flour, knead it into a ball, then roll it out as thinly as possible (or as desired,) dusting with flour sparingly but as needed to prevent sticking. Cut into desired shapes. Transfer to baking sheets, leaving a bit of space between each cookie (they don't spread much at all.)
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