Best 8 Aniseed Cookies Recipes

ANISE COOKIES

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.

EASY ANISE COOKIES

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.

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.

ANISE SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, aniseed, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. , Shape into 1-in. balls; place on greased baking sheets. Flatten with a glass dipped in sugar., Bake at 375° for 8-10 minutes or until set. Cool on wire racks. If desired, decorate cookies with frosting and sprinkles.

CHOCOLATE ANISE COOKIES

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.

BROWN SUGAR-ANISE COOKIES

Steps:

• Heat oven to 350 degrees. Combine 2 cups flour, the cornstarch and salt in a medium bowl, and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and light brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla paste and beat on medium speed until well combined, scraping bowl as needed.
• Add the flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Divide dough in two, wrap each piece in plastic wrap, and flatten into disks. Chill until firm, at least 1 hour and up to 3 days.
• Place one piece of dough on a lightly floured sheet of parchment, or a silicone baking mat, and flour both sides of the dough and the rolling pin. Roll dough into an oblong oval that is roughly 7-by-10 inches and a generous 1/4-inch thick. Prick all over with a floured fork. Repeat with the second piece of dough. Slide rolled dough on parchment paper onto a baking sheet, and freeze until firm, about 10 minutes.
• Lightly beat the egg white with 1 teaspoon water to thin it out. Lightly brush the top of the dough with the egg white, and sprinkle with the anise seeds, pressing gently to adhere. Sprinkle with the sanding sugar, then bake until turning deeply golden at the edges, 15 to 17 minutes.
• Let cool on the baking sheet. After about 5 minutes, use a knife, pastry wheel or pizza cutter to cut crosswise into 3/4-inch strips. Alternatively, let cool and serve whole, allowing guests to break into pieces. Cookies will keep in an airtight container at room temperature for 1 week.

CRISP ANISE COOKIES

Steps:

• Preheat oven to 350 degrees. Sift flour, baking powder, salt, and anise in a medium bowl. Whisk eggs with a mixer on medium speed. Slowly add sugar, increase speed to high, and whisk until thick and glossy, about 10 minutes. Reduce speed to low, and add flour mixture, whisking until just combined.
• Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch tapered mounds on baking sheets lined with nonstick baking mats, spacing them 1 inch apart. Bake until firm, 10 to 12 minutes. Let cool on sheets on wire racks.

ANISEED COOKIES

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.