Best 6 Anisette Dessert Squares Recipes

ITALIAN ANISETTE "S" COOKIES

Steps:

• 1. Preheat oven to 400 degrees. Line cookie sheets with parchment paper or non-stick liners
• 2. For Cookies: In a large bowl sift together the flour, baking powder and salt, set aside
• 3. In another large mixing bowl, cream together the butter and sugar.
• 4. Add the eggs, one at a time, mixing well. Mix in the anise. Add in the milk and flour, alternating portions of each until all combined.
• 5. Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary.
• 6. Break off a handful of dough at a time and roll into a long pencil, cut into 5 or 6 inch pieces. Shape in an "S" shape on cookie sheet. These cookies will puff up a bit.
• 7. Bake approximately 8-10 minutes. Remove to cool on rack, then frost. This recipe makes about 5 dozen depending on size of cookie.
• 8. FROSTING: In a large bowl mix sugar, milk and extract to make a sugar glaze. Dip cookie into glaze and set on a baking rack or wax/parchment paper to catch drippings. Immediately top with sprinkles before glaze dries.
• 9. Allow icing to harden overnight; then store in air tight containers or freeze.

ANISETTE

Steps:

• In a mortar and pestle, or a resealable bag and rolling pin, crush anise pods and fennel and coriander seeds. Toast together in a skillet over medium-high until fragrant, about 1 minute. Divide between 2 quart-size glass jars, then divide vodka evenly between jars. Let cool completely. Screw lids onto jars, shake gently, and let stand in a cool, dark place 5 days.
• Strain vodka mixture through a fine-mesh sieve lined with cheesecloth; discard solids. In a small pot, boil sugar and 1 1/4 cups water just until sugar dissolves; add to strained vodka. Let cool completely, then refrigerate until cold, 1 hour. Divide among eight 8-ounce gift bottles. Bottles will keep in refrigerator up to 6 months. To serve, pour 1.5 ounces directly over ice, or add 1 part anisette and 3 parts cold water to a glass filled with ice.

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.

ANISETTE DESSERT SQUARES

Steps:

• 1. Layer sponge bars in an 8x8 dish tightly. You will use the other pkg. for layer two. Pour almond extract over sponges and cover the layer with cooked vanilla pudding. Next, add the second layer of sponges, fitting them in tightly. Pour rum extract over this layer and then cover with the cooked chocolate pudding. Cover dish with plastic wrap and put it in the fridge for at least 8hrs. All the flavors will meld and be delicious, Cut into squares and serve.

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.

HOMEMADE ANISETTE

Steps:

• Place aniseed, fennel seed, and coriander in a bowl.
• Grind all the seeds using the back of a spoon.
• Add the ground seeds to the brandy.
• Allow the mixture to soak for 4 weeks and then strain out the seeds.
• Allow the haze to settle for a week then pour off the sediment.
• Add the simple syrup and shake.
• To Make Simple Syrup: Add 1 part water to 2 parts sugar.
• Combine sugar and water in a saucepan.
• Slowly heat over a medium heat, stirring occasionally. Keep below boiling.
• The syrup is finished once the sugar is dissolved.