Self Icing Anise Cookies Anis Smakaker Recipes

ITALIAN ANISE COOKIES

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.

SELF-FROSTING ANISE COOKIES

Steps:

• Sift flour, baking powder and salt together several times.
• Beat eggs at low speed until frothy, turn mixer to medium, slowly, gradually beat in sugar (about 1 tbl at a time) Turn mixer to a low speed; add sifted dry ingredients slowly, beat 15 minutes longer, blend in anise.
• Using small cookie scoop or teaspoon drop onto greased cookie sheets,work quickly.
• Allow to stand in a cool place several hours or over night, the top of the cookie should be dry to the touch.
• Bake at 325 F about 14 minutes, should not brown.
• Makes about 10 dz.

SELF ICING, ANISE COOKIES (ANIS SMAKAKER)

Steps:

• Beat eggs until frothy.
• Add anise.
• Add powdered sugar gradually, beating continuously.
• Add flour and baking powder.
• Dough should be tough to work from what I've read.
• Drop by teaspoonfuls onto a greased cookie sheet.
• Let stand overnight.
• In the morning, bake at 350 degrees Fahrenheit for 12 minutes.
• A pretty white icing will appear on these cookies.