Can I Freeze Italian Anise Cookies

Italian Anise Cookies » Sea Salt Savorings

WEBNov 17, 2020 · Preheat the oven to 350 degrees. Mix the flour, baking powder, baking soda, and salt in a large bowl. Whisk to combine. Mix …

1. Mix the dry ingredients. Preheat the oven to 350 degrees. Mix the flour, baking powder, baking soda, and salt in a large bowl. Whisk to combine.
2. Mix the wet ingredients. Combine the eggs and sugar in a large bowl. Use an electric mixer to whisk until it's light and slightly fluffy. Add the canola oil, sour cream, and anise extract. Whisk to combine.
3. Mix the cookie dough. Slowly add the wet ingredients to the dry ingredients while mixing with the electric mixer. Mix until the combination is just combined. Use a cookie scooper to scoop the cookie dough. Roll the dough balls to smooth the dough, then place it on the parchment paper lined baking sheet. Lightly press the cookies to flatten the tops.
4. Bake the cookies. Place the baking sheet on the middle rack in the oven and bake the cookies for 12 minutes. Once the cookies are done baking, remove them from the baking sheet and place them on a cooling rack. Allow the cookies to cool for at least 20 minutes,.

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Anise Cookies (Italian Anisette) Amanda's Cookin'

WEBNov 26, 2020 · For cookies: Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each …

1. 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.
2. 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.
3. 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.
4. I dipped and sprinkled 5 at a time, that seemed to be the magic number before the glaze would start to harden.

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Italian Cookies (Italian Christmas Cookies) The Kitchen …

WEBDec 1, 2020 · Cream the butter and white sugar in a large mixing bowl until light and creamy. Add the eggs and mix well, then mix in the anise …

Rating: 5/5(9)
1. In a bowl whisk together the flour, baking powder and salt.
2. In a large mixing bowl, cream together the butter and white sugar until light and creamy.
3. Add the eggs, one at a time, mixing well. Mix in the anise extract.
4. Mix in the dry ingredients by hand until dough is firm and only slightly sticky, adding more flour if necessary.

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