Anise Drop German Cookies

Vanilla Anise Drop Cookies (Anisplätzchen) • The …

WEBDec 23, 2015 · Light and delicate, these vanilla anise drop cookies are like a cross between meringues and springerle. Easy to whip up for the …

Rating: 5/5(1)
1. Whisk the flour, salt, baking powder and ground anise seed together. Set it aside for later.
2. Beat 2 room temperature eggs on medium for 1 minute until nice and frothy. Sprinkle in the powdered sugar over the eggs and beat for 2 minutes. Add the vanilla sugar and beat for total of 15 minutes. Mixture will become cream coloured. Sprinkle in the whisked flour mixture and beat on low for 1 minute.
3. Spoon or pipe dough onto the greased and floured baking sheets. If using spoons, scoop out large walnut sized pieces of dough and carefully place them onto the baking sheets.
4. If using a piping bag, try to get them about 1.5 to 2 inches in diameter. Within a few minutes, the tops will flattening.

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Anise Drops Recipe King Arthur Baking

WEBA thin, crisp/chewy cookie flavored with anise. Germany, meet France! One bite into these flat, lighter-than-air crisp cookies (a.k.a. Self …

Rating: 4/5(58)
1. Beat the eggs until they're frothy. Add the sugar gradually, beating all the while., Once the sugar has been added, continue to beat the mixture at medium-high speed for 5 minutes., Whisk together the flour, baking powder, and salt., Add the dry ingredients to the egg/sugar mixture, and beat at medium speed for 3 minutes., Stir in the anise seed., Drop the dough by teaspoonfuls onto well-greased and well-floured or parchment-lined baking sheets, shaping the dough into rounds with a spoon, if necessary., Let the cookies stand at room temperature, uncovered, for at least 8 hours.
2. Note: food safety common sense prohibits you from nibbling on any unbaked cookie dough while these cookies are "aging." , When you're ready to bake the cookies, preheat the oven to 325°F.
3. Bake them for about 10 minutes, or until they're a creamy just-golden color, not brown, on the bottom., Remove the cookies from the oven, wait 5 minutes, then loosen them from the parchment/pan with a spatula.
4. Continue to cool the cookies right on the pan., Yield: about 4 1/2 dozen cookies.

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