Italian Anise Seed Cookies Recipe

Vegan Anise Cookies or Italian Anisette Cookies

WebJul 3, 2020 · Preheat oven to 375°F. Cream together the margarine, shortening, and sugar in a stand mixer or by hand in a large mixing bowl. …

Rating: 4.9/5(29)
1. Preheat oven to 375°F.
2. Cream together the margarine, shortening, and sugar in a stand mixer or by hand in a large mixing bowl.
3. Add the applesauce, milk, and anise extract, and stir until combined.
4. Sift in the flour, baking powder, and salt and mix until a dough forms.

Preview

See Also:

Show details

Anisette Cookies Recipe A Healthy Life for Me

WebAug 7, 2012 · Whisk the dry ingredients. Mix the flour and baking powder in a bowl. Set it aside. Mix the wet ingredients. Beat the butter and sugar …

1. Preheat oven to 350 degrees.
2. Line cookie sheets with parchment paper.
3. In a medium bowl blend flour and baking powder and set aside.
4. Mix butter and sugar until light and fluffy about 5 minutes, add eggs one at a time until thoroughly mixed. Then add extract.

Preview

See Also:

Show details

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.

Preview

See Also:

Show details