WebAdd the wet ingredients to the mixing bowl, and stir well to combine, but don't over process (or the cookies may become tough). Refrigerate the dough for 10 minutes. …
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Web1 day ago · Preheat the oven to 350°F. Line a 9×13 baking pan with parchment paper and spray with nonstick cooking spray. Stir together the red velvet cake mix, vegetable oil, …
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Easy homemade Italian Anise Cookies with that distinct licorice flavor, dipped in a glaze, and then topped with sprinkles. Preheat oven to 350 degrees F. Line good quality baking sheets with parchment paper or silicone mats. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
Traditional Italian anisette cookies are sweet with a distinct flavour and a soft cake-like texture. My low-carb version is slightly sweet, crunchy, and has a pleasant anise flavour that is not overpowering. I also added some ground cinnamon, nutmeg and cloves.
Be sure to add the sprinkles on top of the cookies while the glaze is still wet or soft. Once the glaze sets, the sprinkles will not stick. Instead of anise extract, you can use your favorite extract such as lemon, almond, or whatever else you like. How should I store these iced Italian Anise Cookies?
Adding too much flour will lead to the anise cookies being dense. The best and easiest way to measure the flour is by using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it. I highly recommend using a cookie scoop.